Title: Big Bob's Shoulder of Venison
Categories: Meats
Yield: 6 servings
5 lb Shoulder of venison
1 ts Pepper
1 ts Allspice
1/4 c Butter, softened
1 lg Onion, chopped
1 cn Beer (12 oz)
1 c Sour cream
1 cn Cream of mushroom soup
Season venison with the spices, rubbing in lightly, then spread the
butter on the meat, covering completely. Place the roast in a 8x13"
roasting pan and cover with the onions.
Combine the beer, sour cream, and soup in a bowl and whisk until
blended, then pour over the roast.
Bake in a 300 F oven for 1+ hours until 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
