Venison Stew with Artichoke Hearts and Sun Dried Tomatoes

Ingredients

• 3 lbs venison stew meat
• 4 tbsp vegetable oil
• 1 small onion, chopped
• 1 small carrot, chopped
• 3 cups dry red wine
• 1 cup beef stock
• Bouquet garni (parsley, thyme and bay leaf tied in a cheesecloth
• 1/2 cup sundried tomatoes
• 2 (14 oz) cans (or 8 small fresh) (or 2 boxes frozen) artichoke hearts
• 1 tbsp cornstarch (or arrowroot flour)
• 6 tbsp butter
• 1 tbsp grated lemon grind
• 1 clove garlic, chopped fine
• salt and pepper