Recipe By : Mrs. Marshall Bond, Jr.
Serving Size : 1 Preparation Time :0:00
Categories : Entree Fowl & Game
To Post
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Deer Meat -- * see note
-- <MARINADE>
1 16 Oz. Can Small Whole Carrots -- or more if needed
1 16 Oz. Can Small Whole Onions -- or more if needed
Sliced Celery Stalks -- as desired
2 Cloves Garlic -- halved
1 Tbsp Thyme
1 Tbsp Rosemary Leaves
2 Bay Leaves
1/4 C Minced Parsley
2 Whole Cloves
1 Whole Nutmeg -- <OR>
4 Allspice Berries
5 C Red Wine
1/2 C Brandy Or Vinegar
1/2 C Olive Oil
Cornstarch
*Rub with 1 tbs. salt and 1/4 tsp. pepper.
Combine all of the above ingredients except the carrots, onions, and
corn starch, in a large container. Stir. Add piece of deer meat and
marinate for at least 24 hours, turning occasionally. May be marinated
for as long as 48 hours.. Bake at 300 to 350 until done. Remove meat
from marinade; strain marinade and thicken it with a little cornstarch
and water, which have been returned to original cooking container. Add
meat, carrots, and onions. Return to oven and heat thoroughly. Arrange
on serving platter and serve. This recipe is for a 4 to 8 pound deer
loin. It may be used for any size piece of deer meat; adjust amount of
marinade accordingly. Cooking time for 8 pounds is about 41/2 hours in a
300 oven. Extra marinade may be served separately. Meat should be
turned or basted once or twice during cooking, but should not be covered
during cooking. Do not overcook.
Source: "Mountain Measures"--Junior League of Charleston, WV
ed. 1974
