Big Bob's Shoulder of Venison

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Title: Big Bob's Shoulder of Venison
Categories: Meats
Yield: 6 servings

1 5 lb. shoulder of venison
1 ts Pepper
1 ts Allspice
1/4 c Butter [softened]
1 lg Onion [chopped]
1 cn (12 oz) beer
1 c Sour cream
1 cn Cream of mushroom soup

1) Season venison with the spices, rubbing in lightly, then
spread the butter on the meat, covering completely. Place the roast
in a 8" x 13" roasting pan and cover with the onions... 2) Combine
the beer, sour cream, and soup in a bowl and wisk `til blended, then
pour over the roast... 3) Bake in a 300ø oven for 1« hours `til meat
is fork tender (adding small amounts of water if necessary) * Thicken
the pan drippings for gravy if desired... Serve with noodles, rice or
potatoes. ** This recipe makes a tough cut very tender, and leftovers
make great sandwiches...

Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"
Cookbook Typed with permission by Fred Goslin on CYBEREALM BBS, home
of KOOKNET in Watertown NY at (315) 786-1120

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