Marinated deer roast
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | pounds | Deer roast (ham) |
| 1 | cup | Currant jelly |
| 1 | tablespoon | Brandy |
| 4 | cups | Water |
| ½ | pounds | Salt pork, cut in strips |
| 4 | tablespoons | Flour |
| 4 | cups | Vinegar |
| 1 | tablespoon | Salt |
| 1 | tablespoon | Red pepper |
| 3 | eaches | Garlic clove, minced |
| 1 | teaspoon | Cloves |
| 1 | teaspoon | Thyme |
| 1 | tablespoon | Pepper, black |
| 3 | eaches | Bay leaves |
| 1 | teaspoon | Allspice |
Directions
INGREDIENTS
DIRECTIONS
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.
Submitted By EARL SHELSBY On 11-20-94