1 cup tomato sauce 2 tablespoons Worcestershire sauce Trim fat from venison and cut in serving pieces. Mix flour, salt and pepper; pound into steaks. Melt butter in skillet; brown meat. Add remaining ingredients; cover and Simmer on top range or bake at 325 deg. F., for 2 hours or until tender. Makes 6 servings. SPICY VENISON POT ROAST 3to4 pound venison roast 2 large onions, sliced 1 Clove garlic 1 cup stock or water 2 bay leaves 2 tablespoons vinegar 1 tablespoon brown sugar 1 teaspoon salt 3 tablespoons catsup 1/2 cup raisins Buttered noodles Brown meat on all sides in heavy kettle. Add onions and garlic; brown lightly. Add liquid and bay leaves, Cover and cook over low heat for onehour. Add vinegar and brown sugar; continue cooking one hour longer. Add salt, catsup and raisins and cook one-half hour longer, or untiltender. Place roast on serving platter; surround with buttered noodles and spoon on sauce. VENISON SAUSAGE(DO NOT STORE) 2 pounds lean venison 11/2 pounds beef fat 1 cup fine dry bread crumbs 1 grated nutmeg 2 teaspoons salt Pinch of saltpetre Grated rind of 1 lemon 1/2 teaspoon powdered sage 1 teaspoon fines herbes, powdered Cut venison into strips; cut beef fat into strips and chill. Put both though meat grinder using the coarse disc. Blend with rest of ingredients and grind again with fine disc. For PATTIES, form into thin round cakes, roll in flour and fry until well browned. Serve with glazed fried apples. For FINGER SAUSAGES, press into butcher’s casings, press closely so there are no air bubbles, cover and age overnight in the refrigerator. Then, pan-fry. DO NOT STORE, ROASTED VENISON Wipe a rump roast of venison well with a towel dipped in warm water and dry thoroughly. Place in roasting pan with a tablespoon of dripping. Lard the upper side of the meat thickly with salt pork. If you have no larding needle, make slight incisions with a small knife, about an inch and a half apart, and put a small piece of salt pork in each incision. Now prepare enough paste, simple mixing flour and cold water, to form a 1-inch cover over the roast. Over the paste, lay a thickness of brown paper. Place the whole in a hot oven until the paste is well hardened. Then reduce oven heat slightly and continue roasting allowing 20 minutes for every pound of meat. Twenty minutes before meat is done increase the heat, remove the paste and paper, dredge the meat with flour, and baste well until it is a delicate brown, Remove from oven and set aside in the warming oven. VENISON GRAVY: To the fat in the pan in which the venison was roasted, add 2 tablespoons flour and stir until brown. Add 2 cups of good stock. Stir the mixture constantly until it boils. Remove from heat. Add 1 tablespoon red currant jelly and 1 tablespoon of sherry. Red currant jelly should accompany this dish. VENISON STEAK, SUPREME Select a leg cut of venison, 11/2 inches thick. Melt 1/4 cup of butter in a heavy iron frying pan and brown the meat on one side over a hot fire. Then add 2 tablespoons of oil to the butter and brown the other side. Spread 3 heaping tablespoons of tart currant jelly on the top side. Add a dash of cinnamon, and a tablespoon of chopped parsley to 2/3 pint of dry red wine. Add this to the meat. Cover closely and simmer slowly about 35 minutes, basting occasionally. Drain small tin of mushrooms and add them about 10 minutes before meatis done. Serve immediately with buttered toast. SWEET AND SOUR DEER RIBS 3 pounds deer ribs 1 large tin tomato juice 1 tablespoon salt 1/2 teaspoon dry mustard 1/4 teaspoon or more black pepper 3 tablespoons brown sugar 1/2 cup white vinegar 6 medium sized whole onions 3 tablespoons melted fat Soak ribs in salted water overnight. Then drain well. Mix ingredients except onions and pour over ribs in roaster. Roast in a hot oven, 400 deg. F., until each rib has browned nicely, turning each one. Add onions and reduce heat to 350 deg. F. and roast, uncovered, 1 hour, stirring occasionally. When done, thicken gravy with flour mixed in a little cold water, about 3 tablespoons, and cook a few minutes more. You may use salt pork instead of fat mentioned if you mince it and fry lightly before using, and omit salt in recipe. One small chopped bud of garlic may be added, if desired. JUGGED VENISON For this dish the venison to be used can be breast, shoulder, or any of the less tender cuts. The meat should not have hung too long. Prepare the day before by cutting off the pieces of meat required for the number of people to be served. Allow one small chop for each person. Cut the meat into small chops about linch thick, and about 4 or 5 inches long with no bone. Place this away in a cool place until wanted. Take the trimmings and bones and put in a stewpan with any remnants of bacon or ham; 2or 3 onions and salt and pepper and cover with cold water. Bring to the boil and simmer for 3 or 4 hours. Then strain and put away to set and allow the fat to be removed, Cooking the meat must start several hours before it is required, for a long, slow cooking is necessary to bring out the real flavor of the meat. Put in a pan about 1/4 pound of butter, peel and slice two medium-sized onions and fry to a delicate brown. Then take out and keep hot. Now take the pieces of meat and wipe well with a damp cloth, and dip in bread crumbs flavored with salt and pepper, and fry in the butter to a delicate brown on both sides. Now take the dish to be used which should be a casserole or beanpot which can be sent to the table, and into it put the liquor which was obtained from the bones, having thickened this with flour to make a very thick gravy. Place the chops in the bottom, then a layer of onions, and continue until the dish is full, allowing room for a good covering of gravy last. Cover and cook in a very slow oven for 3 to 4 hours or until meat is tender; add a small glassof port wine just before dishing up. Serve forcemeat balls, crispbacon and red currant jelly with this dish. FORCEMEAT BALLS are made by chopping up 1/4 pound of beef suet, and a little lemon peel and parsley together. Mix with a bowl full of bread crumbs and salt and pepper. Moisten with the yolks of 2 eggs, and a few drops of lemon juice. Roll in flour and fry crisp.