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Title: Baked Deer Meat
Categories: Entree Poultry Game
Yield: 1 Servings
| Deer Meat -- * see note | ||
| 1 | 16 Oz. Can | |
| 1 | 16 Oz. Can | |
| Sliced Celery Stalks -- as | ||
| Desired | ||
| 2 | Cloves Garlic -- halved | |
| 1 | tb | Thyme |
| 1 | tb | Rosemary Leaves |
| 2 | Bay Leaves | |
| 1/4 | c | Minced Parsley |
| 2 | Whole Cloves | |
| 1 | Whole Nutmeg -- | |
| 4 | Allspice Berries | |
| 5 | c | Red Wine |
| 1/2 | c | Brandy Or Vinegar |
| 1/2 | c | Olive Oil |
| Cornstarch | ||
| sm | Whole Carrots -- or more if | |
| Needed | ||
| sm | Whole Onions -- or more if | |
| Needed |
*Rub with 1 tbs. salt and ¼ tsp. pepper.
Combine all of the above ingredients except the carrots, onions, and corn starch, in a large container. Stir. Add piece of deer meat and marinate for at least 24 hours, turning occasionally. May be marinated for as long as 48 hours.. Bake at 300° to 350° until done. Remove meat from marinade; strain marinade and thicken it with a little cornstarch and water, which have been returned to original cooking container. Add meat, carrots, and onions. Return to oven and heat thoroughly. Arrange on serving platter and serve. This recipe is for a 4 to 8 pound deer loin. It may be used for any size piece of deer meat; adjust amount of marinade accordingly. Cooking time for 8 pounds is about 4½ hours in a 300° oven. Extra marinade may be served separately. Meat should be turned or basted once or twice during cooking, but should not be covered during cooking. Do not overcook.
Source: "Mountain Measures"--Junior League of Charleston, WV ed. 1974
Recipe By : Mrs. Marshall Bond, Jr.
From: Bill Spalding Date: 03 Jul 97 Eat-L List (Recipes And Food Folklore) Ä
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