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1 5 lb. shoulder of Elk
2 cups salted water
1 tsp Pepper
1 tsp garlic
2 carrots skinned and chopped
1 clove garlic
1/4 c Butter [softened]
1 lg Onion [chopped]
1 cn (12 oz) beer
1 1/2 cups Sour cream
1 can Cream of mushroom soup
Pot roast Elk in butter, water, carrots, garlic and onions until tender and juices are almost gone
Combine the sour cream, and soup in a bowl and wisk `til blended, then pour over the roast.
Cook, mixing sauce and juices for ten minutes on very low adding small amounts of water if necessary). Serve with noodles, rice or potatoes.
