I like my baked venison shoulders cooked this way...
season shoulder with salt, pepper, garlic.
place in large roaster with about 2 cups of broth. pour two cans of french onion soup over the top.
Cover and bake at 250 until fork shred tender. Usually over 4 hours. Shred meat off the bone and into the liquid. Eat over mashed potatoes, egg noodles, or rice.