Big Bob’s Shoulder Of Venison

It is sad to find so many professing Christians who appear to regard the wrath of God as something for which they need to make an apology, or at least they wish there were no such thing. While some would not go so far as to openly admit that they consider it a blemish on the Divine character, yet they are far from regarding it with delight, they like not to think about it, and they rarely hear it mentioned without a secret resentment rising up in their hearts against it.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cyberealm, Wild game	6	Servings

INGREDIENTS

1		5 lb. shoulder of venison
1	t	Pepper
1	t	Allspice
1/4	c	Butter [softened]
1		Onion [chopped]
1		12 oz beer
1	c	Sour cream
1		Cream of mushroom soup

INSTRUCTIONS

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 300Ã¸ oven for 1Â½ 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. ** This recipe makes a tough cut very tender, and leftovers
make great sandwiches...  Source: "Bill Saiff's Rod & Reel Recipes for
Hookin' & Cookin'"  Cookbook Typed with permission by Fred Goslin on
CYBEREALM BBS, home  of KOOKNET in Watertown NY at (315) 786-1120  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 219 Calories From Fat: 158 Total Fat: 18g Cholesterol: 40.3mg Sodium: 386.7mg Potassium: 149.3mg Carbohydrates: 9.5g Fiber: <1g Sugar: 2.4g Protein: 2.2g