• 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.