Roast Venison

• 1 joint of venison
• ½ pint red wine
• ½ pint vinegar

Mix together the wine, vinegar, onion and herbs and put the venison in it to soak for two days, turning the meat from time to time. When ready to cook the meat, put the joint on a rack in a baking tin, with the marinade in the tin. Cook at 375°F, 190°C, gas mark 5 until meat is tender (for 15-20 minutes per lb if young or well marinated); baste frequently. Strain the pan juices through a sieve,