LOCATION: Recipes >> Variety Meats >> Venison 10
|
 |
|
Venison 10
|
|
|
|
Marinated Deer Roast
8 lb deer roast (ham)
1/2 lb salt pork, cut in strips
1 c currant jelly
4 T flour
1 T brandy
4 c vinegar
4 c water
1 T salt
1 T red pepper
1 T pepper, black
3 garlic clove, minced
3 bay leaves
1 t cloves
1 t allspice
1 t thyme
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.
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
