Big Bob's Shoulder of Venison
Yield
12 servingsPrep
20 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | pound |
venison
|
|
| 1 | teaspoon |
black pepper
|
|
| 1 | teaspoon |
allspice
|
|
| ¼ | cup |
butter
softened |
|
| 1 | large |
onions
chopped |
|
| 1 | cup |
sour cream
|
|
| 1 | can |
cream of mushroom soup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.3 | kg |
venison
|
|
| 5 | ml |
black pepper
|
|
| 5 | ml |
allspice
|
|
| 59 | ml |
butter
softened |
|
| 1 | large |
onions
chopped |
|
| 237 | ml |
sour cream
|
|
| 1 | can |
cream of mushroom soup
|
|
Directions
Season venison with the spices, rubbing in lightly, then spread the butter on the meat, covering completely.
Place the roast in a 8x13 inch, roasting pan and cover with the onions.
Combine the beer, sour cream, and soup in a bowl and wisk `til blended, then pour over the roast.
Bake in a 300℉ (150℃). oven for 1 hour.
Serve with noodles, rice or potatoes.
