Yield: 6 servings
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.