Sift flour w/salt, a few grains of cayenne, thyme, nutmeg and cloves. Vigorously pound this seasoned flour into venison steak. Cut the steak into 1 in. cubes. Heat melted beef suet in a heavy stewpot or Dutch oven and sear venison on all sides, adding thinly sliced onions to the pot. When meat and onions are well browned, add tomatoes, Worcestershire sauce, tabasco, burgundy, clove, garlic, and bouquet garni. Cover pot closely, set in moderate oven, and cook 1 1/2 hrs. or until meat is tender. Add salt and pepper to taste and bring to a boil over direct heat. Stir in sauteed mushroom caps and serve with wild rice and red currant jelly.