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

Procedures

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..