Shoulder of venison

1. 1) season venison with the spices, rubbing in lightly, then spread the butter on the meat, covering completely.
2. Place the roast in a 8" x 13" roasting pan and cover with the onions.
3. 2) combine the beer, sour cream, and soup in a bowl and wisk `til blended, then pour over the roast.
4. 3) bake in a 300¦ oven for 1½ hours `til meat is fork tender (adding small amounts of water if necessary) * thicken the pan drippings for gravy if desired.
5. Serve with noodles, rice or potatoes.
6. ** this recipe makes a tough cut very tender, and leftovers make great sandwiches.