| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Wildgame, Venison |
1 |
Servings |
INGREDIENTS
| 8 |
lb |
Deer roast (ham) |
| 1/2 |
lb |
Salt pork, cut in strips |
| 1 |
c |
Currant jelly |
| 4 |
tb |
Flour |
| 1 |
tb |
Brandy |
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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