Venison front shoulder is known as a large, tough cut of meat, but when slow-roasted can become tender and delicious. In a 2009 "Field and Stream" article, John Besh says, "I actually prefer the tougher cuts of venison, like the shoulder, because they have more flavour." Venison can be paired with vegetables and rice. Venison front shoulder has less cholesterol and fat than beef, chicken or pork, according to Venison Steaks, making it a practical and nutritious choice for dinner.
Prepare the required ingredients by slicing the carrots into 2-inch length pieces. Halve the potatoes and cut each onion into four identical wedges. Coarsely chop the sprigs of thyme and rosemary.
Place your venison shoulder on a large cutting board and carefully cut off any excess fat. Prepare a marinade by combining the Italian dressing, Worcestershire sauce, thyme, rosemary and olive oil in a small mixing bowl. Place the venison shoulder in a large mixing bowl and pour the marinade over the top and add salt and pepper to taste. Refrigerate three to four hours.
Preheat your oven to 191 degrees Celsius and line the inside of an extra large roasting pan with aluminium foil. Spray the foil with a non-stick cooking spray and place the venison shoulder inside. Place the carrots, potatoes and onions in the roasting pan, surrounding the venison.
Cover the venison with aluminium foil and place on the centre rack inside the oven. Cook for two hours. Carefully slide out the roasting pan and uncover the venison. Spoon the juices over the top of the roast, turn the heat down to 177 degrees Celsius and cook uncovered for an additional 45 minutes.
Check to make sure the venison front shoulder is perfectly cooked by placing a meat thermometer into the thickest part of the venison. The internal temperature of the meat should be 60 degrees Celsius, according to Broken Arrow Ranch. Transfer the venison shoulder to a serving platter and allow it to rest for 10 minutes. Use a carving knife to cut uniform 1/8-inch slices and serve with carrots, onions and potatoes on the side.
Always cut against the grain when slicing venison.