Instructions: 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...

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