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Marinaded Deer Roast

8 lb Deer roast (ham)
1/2 lb Salt pork, cut in strips
1 c Currant jelly
4 tb Flour
1 tb Brandy
----------------------------------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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<h1>Marinaded Deer Roast</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br />8 lb Deer roast (ham) <br />1/2 lb Salt pork, cut in strips <br />1 c Currant jelly <br />4 tb Flour <br />1 tb Brandy <br />----------------------------------MARINADE---------------------------------- 4 c Vinegar <br />4 c Water <br />1 tb Salt <br />1 tb Red pepper <br />1 tb Pepper, black <br />3 ea Garlic clove, minced <br />3 ea Bay leaves <br />1 ts Cloves <br />1 ts Allspice <br />1 ts Thyme <br />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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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