Dust venison with flour, salt, and pepper and brown it in oil in a hot skillet. Remove venison to a big pot or Dutch oven, add herbs, and simmer in wine and beef broth, covered, for 2 hours or until fork tender (it might take twice that long for a Methuselah buck). SautÂ¿Â¿ the onions, carrots, and garlic and add to the stew; simmer, covered, for another 40 minutes. Brown mushrooms in butter, add to the stew, and simmer, uncovered, for 15 minutes. Stir in the lemon juice and brown sugar and turn off the heat. Serve with green beans and boiled potatoes (you can dump them into the stew for the last half hour if you want, but don't put them in earlier or they will disintegrate).