4 to 6 lb. antelope roast
bacon or salt pork for larding or barding
2 ribs of celery, with leaves, chopped
juice of 1/2 lemon
or 1/4 cup balsamic vinegar
1 bay leaf, crumbled
10 whole allspice berries
10 whole black peppercorns
2 cups whole wild plums
or 3/4 cup wild plum jelly
1 T. brown sugar
2 tsp. Dijon mustard or 1 T. capers
1 T. butter
1 to 2 T. cornstarch
salt and pepper 


Lard the roast or bard it after seasoning the surface as follows: Rub well with half the lemon juice, crumbled bay leaf and the whole allspice and peppercorns. Cover with the chopped celery and sprinkle on the remaining lemon juice. Place on a rack in a rotating pan. Roast in a 350-degree oven for about 16 minutes per pound for rare (125 degrees at the center). Baste frequently, adding a little water to the roasting pan if it begins to dry out.  About 30 to 45 minutes before the meat is done, add whole, washed plums (or jelly) to the roasting pan along with 3/4 cup water. When ready to serve remove the celery and spices and set aside. Rub the plums and other contents of the roasting pan through a sieve. If the result is too thick for a smooth sauce, add water and stock and simmer briefly. If it is too thin, thicken it with a little cornstarch well mixed in a few tablespoons of water or stock. Simmer thicken, stir in butter, mustard or capers and serve over slices of roast garnished with reserved celery.


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