6 Servings
Uncategorized
Wild game Sour cream Cream Beer Butter Onion Mushrooms
1 5 lb. shoulder of venison
1 ts per
1 ts spice
1/4 c ter [softened]
1 lg on [chopped]
1 cn (12 oz) r
1 c r cream
1 cn am 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. ** This recipe makes a tough cut very tender, and leftovers make great sandwiches... Source: "Bill Saiffs Rod and Reel Recipes for Hookin and Cookin" Cookbook Typed with permission by Fred Goslin on CYBEREALM BBS, home of KOOKNET in Watertown NY at (315) 786-1120 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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