MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: Big Bob’s Shoulder of Venison
  Categories: Meats
       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. ** 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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