Roast Deer (Venison)

---- For the marinade: ----
4 cups vinegar, tarragon
3-4 cups water
1 Tbsp salt
2 Tbsp pepper corns, whole
6 garlic cloves, chopped
3 bay leaves
3 kaffir lime leaves
1 tsp allspice
1 tsp mustard, dry
1 Tbsp herbs de Provence

Mix the marinade and marinate the cleaned and trimmed deer roast at least overnight, two days is better, turning regularly.  The marinage should cover the roast at all times.  If it does not, add vinegar and/or water.

Remove the meat from the marinade, reserving the marinade. Dry the meat and lard it with the salt pork strips.  Then cut slits in the meat with a narrow knife and insert slivers of garlic.

Put roast into a 500 F oven, close the door, and immediately turn the heat down to 275 F.  After 15 minutes and every 15 minutes thereafter, baste the roast with the reserved marinade.  Remove roast when internal temperature reaches 140 F, about 20-25 minutes per pound for large roasts,  30 - 35 minutes per pould for smaller roasts.

While meat is sitting off the heat, prepare gravy.  Strain remaining marinade into a saucepan.  Add marinade and juices from the roasting pan. Bring to a boil and reduce to half to 2/3 the volume.  Add buerre mane and simmer until the desired consistency is reached.  If a sweeter gravy is desired, add jelly and mix well.  Remove from heat, add a slug of brandy, and serve forth.