3 lbs. Venison, cut into 2 in. cubes
1/2 c. Flour
Salt & Pepper to taste
6 tbsp. Olive Oil
1 tsp. Thyme
1 tsp. Rosemary
2 c. Beef Broth
1 c. Red Wine
2 medium Onions, quartered
2 cloves of Garlic, minced
6 Carrots, cut into 1 in. pieces
20 Button Mushrooms, halved
2 tsp. Butter
2 tbsp. Lemon Juice
2 tbsp. Brown Sugar

Dust venison with flour, salt and pepper. Brown it in oil in a hot skillet. Remove venison and put it in a large pot. Add herbs, cover and simmer in wine and beef broth for 2 hours or until tender when tested with a fork. Sauté onions, carrots and garlic. Add to stew; cover and simmer for another 40 min. Brown mushrooms in butter; and add to stew and simmer uncovered for 15 min. Stir in lemon juice and brown sugar.