Big bob's shoulder of venison

Yield: 6 servings

Measure Ingredient
1 5 lb. shoulder of venison
1 teaspoon Pepper
1 teaspoon Allspice
¼ cup Butter [softened]
1 large Onion [chopped]
1 can (12 oz) beer
1 cup Sour cream
1 can 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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