Ingredients
- 3 garlic clove
- 3 bay leaves
- 3,400 gr deer roast
- 950 ml vinegar
- 950 ml water
- 260 gr currant jelly
- 130 gr salt pork
- 32 gr flour
- 16 gr pepper (red)
- 14 gr brandy
- 8 gr salt
- 2 gr allspice
- 2 gr 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 Tablespoon brandy, stir well and serve. Suggestions: Use muscadine jelly for better tasting gravy.
