Ideally, the shoulder should be frozen and then allowed only to partly defrost before cooking. This will increase retention of the blood and water (which will otherwise seep out during cooking), keeping the shoulder moist and creating a lot of very good gravy.
1shoulder of venison, about 1.5kg / 3½lb
2garlic cloves, chopped
150ml / ¼pintdry cider
salt and pepper
Preheat the oven to 180°C/350°F/gas 4. In a large heavy pan or flameproof casserole, heat the oil to smoking and brown the shoulder all over.
Transfer the shoulder to a piece of foil large enough to wrap it up. Sprinkle the garlic and oregano over the shoulder. Anoint with cider and wrap the whole thing up in the foil.
Bake in the oven for 1¼ hours.
About 20 minutes before you want to serve, open up the foil and pour the juices into a saucepan. Put the shoulder back into the oven, uncovered, to brown.
Meanwhile, reduce the gravy to the desired intensity.