MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Big Bob's Shoulder of Venison
 Categories: Meats
      Yield: 6 servings
 
      5 lb Shoulder of venison
      1 ts Pepper
      1 ts Allspice
    1/4 c  Butter, softened
      1 lg Onion, chopped
      1 cn Beer (12 oz)
      1 c  Sour cream
      1 cn Cream of mushroom soup
 
  Season venison with the spices, rubbing in lightly, then spread the
  butter on the meat, covering completely. Place the roast in a 8x13"
  roasting pan and cover with the onions.

  Combine the beer, sour cream, and soup in a bowl and whisk until
  blended, then pour over the roast.

  Bake in a 300 F oven for 1+ hours until 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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