Cut deer meat into 2 to 3 centimeter cubes.

Heat oil in a large skillet.

Lightly brown the meat, chopped onion, and crushed garlic in the skillet.

Add curry powder and tomato paste to the skillet.

Mix the ingredients well.

Pour beef stock into the skillet and mix in the remaining ingredients (bay leaves, clove powder, diced carrots, seedless raisins, seedless grapes, diced apples, and lemon juice).

Season with salt and black pepper to taste.

Cover the skillet and simmer for 1 1/2 hours, or until the meat is tender.

Trim off any excess fat and sinew from the deer meat before cooking.