Ingredients
- 5 shoulder of venison
- 1 onion (chopped)
- 12 oz beer
- 1 c sour cream
- 1/4 c butter softened
- 1 ts pepper
- 1 ts allspice
- 1 package cream of mushroom soup
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...