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**