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
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 300ΓΈ 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.