*  Exported from  MasterCook II  *
 
                              Baked Deer Meat
 
 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 ¼ 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 4½ 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
 
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