Dust the venison with flour and salt and pepper. In a hot skillet, heat the oil and brown the meat. Transfer it to a large pot with the herbs, broth, and wine. Cover and simmer for 2 hours or until fork tender. In the skillet, sautÂ¿Â¿ onions, carrots, and garlic, then add them to the pot. Simmer for 40 minutes. Brown the mushrooms in butter, add them to the stew, and simmer for 15 minutes. Stir in the lemon juice and brown sugar, and remove from the heat. Serve the stew with green beans and boiled potatoes (or add potatoes during the last half hour of cooking-but no earlier, or they will disintegrate).