Big Bob's Shoulder of Venison

• 5 pound venison
• 1 teaspoon black pepper
• 1 teaspoon allspice
• 1/4 cup butter softened
• 1 large onions chopped
• 1 cup sour cream
• 1 can soup, cream of mushroom

1. Season venison with the spices, rubbing in lightly, then spread the butter on the meat, covering completely.
2. Place the roast in a 8x13 inch, roasting pan and cover with the onions.
3. Combine the beer, sour cream, and soup in a bowl and wisk `til blended, then pour over the roast.
4. Bake in a 300F (150C).
5. oven for 1 hour.
6. Serve with noodles, rice or potatoes.

venison, black pepper, allspice, butter, onions, sour cream, soup

Taken from recipeland.com/recipe/v/big-bobs-shoulder-of-venison-43847 (may not work)