| 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. | 
