Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

Source: LOUISIANA CONSERVATIONIST

Recipe date: 12/10/87

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