Ingredients
- 5 shoulder of venison
- 1 onion (chopped)
- 350 ml beer
- 240 ml sour cream
- 55 gr butter softened
- 3 gr pepper
- 2 gr allspice
- 1 package cream of mushroom soup
spread the butter on the meat, covering completely. Place the roast in a 20 cm x 33 cm 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...
