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 300ø 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 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
Servings: 6 servings
Big Bob's Shoulder Of Venison Recipe brought to you by Recipe Ideas
Categories: Meat; Venison; Wild Game
The History of Recipes
Written recipes as an idea can be found way back into ancient history, at least as far back into history as pharonic Egypt, and maybe further still. Having said that, mostly, these early recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe in existence, according to Professor Solomon Katz, are a few stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. During the time of the Romans a man called Apicius created a collection of scripts describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were split into hors d`oeuvres, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman chefs made use of many different aromatic flavors, including many that are still in use today like thyme, mint and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab cooking, including basil and coriander. The introduction of these new foods and spices caused an explosion in manuscripts on cooking, some of which still exist in private libraries. Over the next few hundred years, the rich families of Europe competed with each other to offer the most extravagent meals, and as a consequence, the best cooks and their recipe collections were highly sought after. Notwithstanding that, it wasn`t until the 19th century that cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collating, trying out, and recording recipes to allow everyone to enjoy them. The arrival of TV brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Big Bob's Shoulder Of Venison recipe.
