3lb haunch, saddle or shoulder of Venison
A little fat for browning the meat
Quater of a pint of tomato sauce
1 teaspoon of salt
A pint of ground pepper
2 teaspoons of Worcestershire sauce
2oz butter
1 dessertspoon of brown sugar
2 teaspoons of vinegar
1 teaspoon of French mustard
1 sliced orange
1 medium onion thinly sliced
A pinch of mixed spice

Melt fat in a pan and brown the venison all over.
Put all other ingredients into a saucepan and boil
for 10 minutes - stir occasionally.
Place the meat into an open roasting tin
and pour the sauce over the top.
Cover the meat and cook in a medium over (Gas 4).
Baste your roast frequently and turn the meat
over occasionally.
Your final joint will have a thoroughly sticky,
tasty brown coating.