Just this week, I cooked a shoulder roast. I put it in the oven, bones, sinew, tendons, and all. I did trim the fat though. Anyway, I put it in there after marinating for 2 or 3 days with my secret sauce, bacon and onions. Then slow cooked for several hours.........This was the BEST piece of meat I've ever eaten. I only found one small piece of grissel that I didn't eat. I will make roasts from every deer shoulder I ever get from now on. Try it, it's great!