Heat the oil over a moderately high heat in a large pot and brown the meat in batches.
Add some salt as it cooks.
Remove the venison from the pot as it browns.
It will take about 20 minutes for all of it to brown.
Put the onions in the pot and saute them over a high heat, stirring frequently, until browned.
Put the browned venison back in the pot with the onions.
Add all the other ingredients apart from the sour cream and a teaspoon of caraway seeds.
Stir well then simmer gently, covered, for 4 hours, or until the venison is falling apart.
Stir in the remaining caraway seeds and add more salt if required.
Serve the stew with sour cream.
