Big Bob's Shoulder of Venison
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 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.