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Title: Big Bob's Shoulder of Venison
Categories: Game Mushroom
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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