2
tb flour
2
tb vegetable oil
3
c water, hot
2
ea onions, large, chop coarse
9
oz mustard pickles
3
tb vinegar
3
tb pancake syrup
4
tb worcestershire sauce
12
oz chili sauce
1
cayenne pepper (to taste)
1
salt & pepper to taste
1
ea deer ham, large
Combine
flour and oil and cook over medium heat, stirring constantly, to
make
a roux. Add hot water gradually, stirring to blend. Place ham in
roasting
pan. Surround roast with onions, sprinkling some over top. Salt
and
pepper liberally. Pour roux over roast. Cover pan and bake one hour at
350
degrees. Make a sauce with remaining ingredients. Pour sauce over roast
and
bake three more hours, uncovered for the last hour. Slice and serve
with
gravy over rice.
Suggestions:
To decrease wild taste of deer, marinate in buttermilk
Overnight.