Recipe - Marinaded Deer Roast

8 pound Deer roast (ham)
One half pound Salt pork, cut in strips
1 cup Currant jelly
4 tablespoon Flour
1 tablespoon Brandy

MARINADE
4 cup Vinegar
4 cup Water
1 tablespoon Salt
1 tablespoon Red pepper
1 tablespoon Pepper, black
3 Garlic clove, minced
3 Bay leaves
1 teaspoon Cloves
1 teaspoon Allspice
1 teaspoon Thyme

Mix all ingredients after brandy into marinade. Pour
over roast and soak for at least 68 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 325350 degrees for
2025 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