Venison shoulder roast, 8-10 lbs.
Olive oil, 1/2 cup
Dijon mustard, 1 cup
Fresh garlic, chopped 1 cup
Fresh rosemary, chopped 1/2 cup
Combine olive oil, dijon mustard, and fresh garlic and rosemary to make marinade.
Rub shoulder roast with marinade. Refrigerate in marinade for 24 hours.
Roast meat for 20 minutes in a 400 degree oven, then lower heat to 350 degrees for approximately 1 hour.
Remove when internal temperature reaches 125 degrees (use a meat thermometer).
Wrap in foil and let set 20 minutes before slicing.
Serving Size: 8 servings