3 pounds venison shoulder or tougher cut of meat, cut in 1-inch cubes
4 tablespoons butter
4 tablespoons flour
4 cups hot water
1 whole onion, studded with 2 cloves
2 cups beef or venison stock
1½ teaspoon salt
Juice of ½ lemon
1 cup red wine or port
2 tablespoons capers
1 bay leaf
½ cup sour cream
Pat meat dry with towel. Heat butter in deep pot or Dutch oven. Stir in flour and make a roux. Add hot water, stock and salt, stirring until well blended and smooth. Add the peppercorns, the onion studded with cloves and the bay leaf and boil for 5 minutes.
Add the meat and simmer for 1½ hours. Add the wine, lemon juice and capers and simmer for 15 minutes. If sauce thickens too much, add a little more stock.
When meat is tender remove the onion and bay leaf. Adjust seasonings. Stir in sour cream and more wine or lemon juice as needed.