Title: Marinaded Deer Roast
Categories: Game Venison Marinade
Yield: 1 Servings
| 8 | lb | Deer roast (ham) |
| 1/2 | lb | Salt pork, cut in strips |
| 1 | c | Currant jelly |
| 4 | tb | Flour |
| 1 | tb | Brandy |
| MARINADE |
| 4 | c | Vinegar |
| 4 | c | Water |
| 1 | tb | Salt |
| 1 | tb | Red pepper |
| 1 | tb | Pepper, black |
| 3 | | Garlic clove, minced |
| 3 | | Bay leaves |
| 1 | ts | Cloves |
| 1 | ts | Allspice |
| 1 | ts | Thyme |
Mix all ingredients after brandy into marinade. Pour over roast and soak
for at least 6-8 hours, turning several times. Before roasting punch
several holes in the roast with a sharp knife. Insert salt pork with
additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per
pound. Baste frequently with drippings and marinade. When tender, remove
meat and keep warm while making gravy. GRAVY: In the roasting pan slowly
melt 1 C currant jelly with drippings and marinade. Add flour mixed with
water to thicken. When gravy is desired consistency, add 1 Tbsp brandy,
stir well and serve. Suggestions: Use muscadine jelly for better tasting
gravy.