Marinaded Deer Roast
Yield
16 servingsPrep
30 minCook
3 hrsReady
9 hrsLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
deer
roast |
* |
| ½ | pound |
salt pork
cut in strips |
|
| 1 | cup |
currant jelly
|
*
|
| 4 | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
brandy
|
|
| Marinade | |||
| 4 | cups |
vinegar
|
|
| 4 | cups |
water
|
|
| 1 | tablespoon |
salt
|
|
| 1 | tablespoon |
sweet red bell peppers
|
|
| 1 | tablespoon |
black pepper
|
|
| 3 | each |
garlic cloves
minced |
|
| 3 | each |
bay leaves
|
*
|
| 1 | teaspoon |
cloves
|
|
| 1 | teaspoon |
allspice
|
|
| 1 | teaspoon |
thyme
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
deer
roast |
* |
| 226.8 | g |
salt pork
cut in strips |
|
| 237 | ml |
currant jelly
|
*
|
| 6E+1 | ml |
all-purpose flour
|
|
| 15 | ml |
brandy
|
|
| Marinade | |||
| 946 | ml |
vinegar
|
|
| 946 | ml |
water
|
|
| 15 | ml |
salt
|
|
| 15 | ml |
sweet red bell peppers
|
|
| 15 | ml |
black pepper
|
|
| 3 | each |
garlic cloves
minced |
|
| 3 | each |
bay leaves
|
*
|
| 5 | ml |
cloves
|
|
| 5 | ml |
allspice
|
|
| 5 | ml |
thyme
|
*
|
Directions
Mix all ingredients after brandy into marinade.
Pour over roast and soak for at least 6 to 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 to 350 degrees for 20 to 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 cup currant jelly with drippings and marinade.
Add flour mixed with water to thicken.
When gravy is desired consistency, add 1 tablespoon brandy, stir well and serve.
