| 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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