Big Bobs Shoulder Of Venison Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: 5 lb. shoulder of venison,
1 tsp: Pepper,
1 tsp: Allspice,
1/4 cup: Butter [softened],
1 large: Onion [chopped],
1 can: , (12 oz) beer
1 cup: Sour cream,
1 can: Cream of mushroom soup,
Directions:
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 & 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
Source from luhu.jp
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 & 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
Source from luhu.jp