Devonshire Venison

• 1 roasting joint of venison
• Seasoned flour
• Butter or dripping
• stock
• Fresh herbs

Soak the venison in cold salted water for thirty minutes, and then drain and dry it well. Cut the meat in thick slices and dust them with seasoned flour. Fry in butter or dripping until brown on both sides. Put the slices into a casserole and cover with stock which has been lightly thickened with flour. Add a good pinch of fresh herbs, cover and cook at 325°F, 170°C, gas mark 3 for two hours. A