Big Bob`s Shoulder Of Venison

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 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 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