About a 5 lb deer roast
<br>1 Tablespoon cooking oil
<br>2 tablespoons salt
<br>1/4 cup of flour
<br>1 Teaspoon marjoram
<br>1/2 Teaspoon pepper
<br>1 Teaspoon rosemary
<br>1 Teaspoon thyme
<br>1 crushed clove of garlic
<br>1 cup water
<br>1 cup of apple cider
<br>
<br>Make sure the deer roast is patted dry then cut some small slits in the roast. Sprinkle with salt and pepper.
<br>Mix marjoram, thyme, rosemary, crushed garlic, flour and just enough of the water to make a paste. Rub the mixture into the roast, make sure it slids into the slits. Place the roast into a cast iron pot, then the water and apple cider. Put into an oven at 325, uncovered, for about an hour. Baste with the juices, then cover and continue baking for about two more hours, basting every 15 or 20 minutes.
