Venison Stew - cooking recipe

Ingredients

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

Preparation

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.
Saute 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.