Combine the flour with the salt and pepper in a pie plate. Dredge the venison in the seasoned flour. Heat the oil and garlic in a large non-stick skillet over medium-high heat. Brown the meat in the oil, in batches if necessary. Add the wine, 1 cup water, and the tomato paste; bring to a boil. Add the carrots and bay leaf. Reduce the heat; cover and simmer 30 minutes, stirring occasionally. Add the onions, mushrooms, and thyme; cover and simmer 30 minutes longer, or until the venison and onions are fork-tender. Uncover and simmer until the sauce reaches the desired consistency.

Nutritional Information Per Serving: (About 1 cup)

Calories: 239  Fat: 5 g, Cholesterol: 95 mg, Sodium: 291 mg, Carbohydrate: 16 g, Dietary Fiber: 3 g, Sugars: 6 g, Protein: 28 g Diabetic Exchanges: 1 Starch, 4 Very Lean Meat