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Big Bob's Shoulder Of VenisonRecipe : Big Bob's Shoulder Of Venison
Procedure :
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 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... 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 |
