Marinaded Deer Roast

Submitted by oclochette

YIELD

16 servings

PREP

30 min

COOK

3 hrs

READY

9 hrs

Ingredients

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 *

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.

* not incl. in nutrient facts

Comments

Nutrition Facts

Serving Size 140g (4.9 oz)

Amount per Serving

Calories 130 80% of calories from fat

% Daily Value *

Total Fat 11g 18%

Saturated Fat 4g 21%

Trans Fat 0g

Cholesterol 12mg 4%

Sodium 643mg 27%

Total Carbohydrate 1g 1%

Dietary Fiber 0g 1%

Sugars g

Protein 2g

Vitamin A 0% • Vitamin C 2%

Calcium 1% • Iron 2%

* based on a 2,000 calorie diet How is this calculated?

Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free