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    Venison: Marinated Deer Roast


    Source of Recipe


    internet

    List of Ingredients




    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 ea Garlic clove, minced
    3 ea Bay leaves
    1 t Cloves
    1 t Allspice
    1 t Thyme

    Recipe



    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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