Brown the venison in a little oil.
Remove it from the pan and brown the onion well with the spices and garlic.
Add the beetroot and continue cooking over a high heat for another 3 minutes, so that a little of the beetroot is browned too.
Add the flour and cook for 2 minutes, then pour in the wine, stirring well to de-glaze the bottom of the saucepan.
Return the venison to the pan, then cover and simmer gently until the meat is tender, which might take up to 50 minutes.
Stir in the port just before serving.