- 4 lbs. venison rump
- 2 medium onions
- ¼ cup fat
- ¼ cup flour
- 2 cups canned tomatoes
- 1 tsp. salt
- ¼ tsp. pepper
- 1 crushed bay leaf
- 1 tbsp. pickling spice
- ¼ cup vinegar
- 2 tbsp. brown sugar
Chop onions and fry in fat until golden brown.
Rub roast in flour mixed with salt and pepper.
Brown roast on all sides in a heavy pan with onions for about 15 minutes.
Combine remaining ingredients and pour over venison.
Cover pan and cook slowly in a moderate oven or on top of the stove for 2½-3 hours.
Let the liquid simmer. Add water if necessary to keep a half-inch in the bottom of the kettle.
Pared carrots, peeled onions, celery, and potatoes may be added three-quarters of an hour before the meat is finished cooking.
Remove meat, strain liquid and thicken.