Marinated Deer Roast Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
INGREDIENTS
8 lbs: Deer roast, ham
1 T: Red pepper,
1 cup: Currant jelly,
3 each: Garlic clove, minced
1 T: Brandy,
1 t: Cloves,
4 cup: Water,
1 t: Thyme,
DIRECTIONS
1/2 lbs: Salt pork, cut in strips
1 T: Pepper, black
4 T: Flour,
3 each: Bay leaves,
4 cup: Vinegar,
1 t: Allspice,
1 T: Salt,
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
Source from luhu.jp
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
Source from luhu.jp