Big Bob’s Shoulder Of Venison
| 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 300ø oven for 1½ 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)
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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