Category: Game, Meats, Venison
Yield: 6 servings
1 5 lb. shoulder of venison
1 tsp Pepper
1 tsp Allspice
1/4 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 300¦ oven for 1½ 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..