Yield: 1 servings
Measure | Ingredient |
---|---|
8 pounds | Deer roast (ham) |
½ pounds | Salt pork, cut in strips |
1 cup | Currant jelly |
4 cups | Vinegar |
4 cups | Water |
1 tablespoon | Salt |
1 tablespoon | Red pepper |
1 tablespoon | Pepper, black |
4 tablespoons | Flour |
1 tablespoon | Brandy |
3 eaches | Garlic clove, minced |
3 eaches | Bay leaves |
1 teaspoon | Cloves |
1 teaspoon | Allspice |
1 teaspoon | Thyme |
MARINADE
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.