Big Bobs Shoulder of Venison

6 Servings

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Big Bobs Shoulder of Venison Ingredients

1 5 lb. shoulder of venison	1 lg Onion [chopped]
1 ts Pepper	1 cn (12 oz) beer
1 ts Allspice	1 c Sour cream
1/4 c Butter [softened]	1 cn Cream of mushroom soup

Instructions for Big Bobs Shoulder of Venison

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 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 Saiffs 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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized