Brown the vegetables in hot fat with the gammon, sprinkling with flour and cooking till the flour begins to brown. Then add the piece of venison, which should have been well rubbed over with salt, cover with a little game stock, season with salt, pepper and spices, and cook slowly till quite tender. Ten minutes before serving, strain the sauce, return to the saucepan, add a few tablespoons of sour cream and 1 or 2 tablespoons of capers. Garnish the dish with croûtons of fried bread. Serve with fruit compote or red currant jelly.