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Big Bob's Shoulder Of Venison

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      Title: BIG BOB'S SHOULDER OF VENISON
 Categories: Cyberealm, Wild game
      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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