Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
8 lb Deer roast (ham) 1 T Red pepper
1 c Currant jelly 3 ea Garlic clove, minced
1 T Brandy 1 t Cloves
4 c Water 1 t Thyme

-------------------------DIRECTIONS------------------------------
1/2 lb Salt pork, cut in strips 1 T Pepper, black
4 T Flour 3 ea Bay leaves
4 c Vinegar 1 t Allspice
1 T Salt

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.

Submitted By EARL SHELSBY On 11-20-94

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