Marinated Deer Roast

Ingredients

8 pounds Deer roast (ham)

1/2 pound Salt pork, cut in strips

1 cup Currant jelly

4 tablespoons Flour

1 tablespoon Brandy

4 cups Vinegar

4 cups 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

Preparation

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.