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Ingredients
8-LB deer roast (ham)
1/2-LB salt pork, cut in strips
1 c currant jelly
4 TB flour
1 TB brandy
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
Directions
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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