---------- Recipe via Meal-Master (tm) v8.02
  Categories: Wildgame, Venison
       Yield: 1 servings
       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.