Dust the venison with flour, salt and pepper. In a hot skillet, heat the oil and brown the meat.
Transfer it to a large pot with thyme, rosemary, onion, wine and beef broth. Cover and simmer for 2 hours.
In the skillet, saute in 2 T butter the carrots and garlic. Add to the pot.
Add the cubed potatoes to the pot. Simmer for 40 more minutes.
In the skillet, brown mushrooms in 2 T butter. Add to the pot. Simmer for 15 more minutes.
Stire in brown sugar and lemon juice. Simmer 5 more minutes.
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