Baked Deer Meat



INGREDIENTS:

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

DIRECTIONS:

*Rub with 1 tbs. salt and ¼ tsp. pepper.

1. 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.



Baked Deer Meat