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Venison: Big Bob's Shoulder of Venison

Source of Recipe

"Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'"


List of Ingredients

1 5 lb. shoulder of venison
1 t Pepper
1 t 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


Recipe

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... Combine the beer, sour cream, and soup in a bowl and wisk `til blended, the pour over the roast. Bake in a 300¼F 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. Serves 6.