Venison Shoulder Recipe


Yields 6 servings

1 Venison Shoulder

1 tsp Pepper

1 tsp Allspice

1/4 cup Butter [softened]

1 large Onion [chopped]

1 can (12 oz) beer

1 cup Sour cream

1 can 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...

Combine the beer, sour cream, and soup in a bowl and whisk until blended, then pour over roast...

Bake in a 300 degree oven for 1½ hours until meat is fork tender (add small amounts of water if necessary)

Serve with noodles, rice or potatoes.

** This recipe makes a tough cut very tender, and leftovers make great sandwiches**

Back to Venison Recipes Page from Venison Shoulder Recipe

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