Big bob's shoulder of venison

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Recipe by: florbela

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 5 lb. shoulder of venison
1 ts pepper
1 ts allspice
1/4 c butter [softened]
1 lg onion [chopped]
1 cn (12 oz) beer
1 c 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) 786-1120

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