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    
6 peppercorns

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.

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