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Big Bob's Shoulder Of Venison

Categories: game
Yield: 6 servings
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.

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