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LEG OF DEER ROAST 
5 to 7 lb. leg of deer
4 cloves garlic, cut in slivers
1/2 c. vinegar
3 tbsp. lemon juice
7 c. water, divided
1 1/2 c. brown sugar, firmly packed
2 tbsp. ground nutmeg
1 tbsp. thyme leaves
1 tbsp. dry mustard
2 tsp. salt
1 tsp. pepper
Dash of cayenne pepper
3 bay leaves, crushed
1 med. red onion, cut into rings
2 tbsp. cornstarch

Cut slits in deer roast; insert garlic slivers. Thoroughly rub vinegar and lemon juice into deer leg; refrigerate 2 hours or overnight. Preheat oven to 325 degrees. Place deer roast in large Redi-Pan roasting pan (17 x 12 x 2 1/2 inch); cook 45 minutes. To make gravy, place 6 cups water in 4 quart saucepan. Add sugar, nutmeg, thyme, mustard, salt, peppers, bay leaves, and onion; bring to a boil. Mix cornstarch with 1 cup water; slowly add to gravy mixture. Cook over medium heat until gravy is thickened, about 5 minutes. Pour over deer in roasting pan. Cook 2 1/2 to 3 hours or until meat thermometer registers 180 degrees, basting deer every 20 minutes. Makes 12 to 14 servings.
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