Marinaded deer roast

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


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.

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