I haven't but I'm sure it would work fine as long as you do it nice and slow. I keep all my front shoulders whole and braise them. Next best part of the deer if you do it right (next to backstraps and tenderloins).

You might consider smoking the shoulder for a bit to get he smokey flavor into the meat, and then wrap it in foil the remainder of the cook time to keep it from drying out. Perhaps cover the shoulder in strips of bacon too before wrapping it up.

Check this out for the braised shoulder recipe: http://www.americanhunter.org/articl...o-age-venison/