MARINADED DEER ROAST

      Title: MARINADED DEER ROAST
  Categories: Wildgame, Venison
       Yield: 1 Servings
  
       8 lb Deer roast (ham)
     1/2 lb Salt pork, cut in strips
       1 c  Currant jelly
       4 tb Flour
       1 tb Brandy
 
 MMMMM--------------------------MARINADE-------------------------------
       4 c  Vinegar
       4 c  Water
       1 tb Salt
       1 tb Red pepper
       1 tb Pepper, black
       3 ea Garlic clove, minced
       3 ea Bay leaves
       1 ts Cloves
       1 ts Allspice
       1 ts 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.
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