Recipe - Big Bobs Shoulder Of Venison

1 5 lb. shoulder of venison
1 teaspoon Pepper
1 teaspoon Allspice
One fourth cup Butter [softened]
1 lg Onion [chopped]
1 cn (12 oz) beer
1 cup 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) 7861120

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini