Prep heat the oven to 220 deg C
Drizzle a little olive oil in the base of a roasting dish. Layer the onions, garlic and rosemary to create a base for the venison.
Season the venison all over with a good amount of salt and pepper and olive oil.
Place the venison onto the onion and garlic base and place the dish into the oven.
Roast the venison for 20 minutes until just starting to colour. Heat the beef stock in a pot.
After 20 minutes, the venison should have a little colour, pour in the hot beef stock and balsamic vinegar. Cover with a lid and turn the oven down to 130 deg C.
Set the timer for 4 hours and leave to slowly cook.
After 4 hours remove the lid, turn the heat up to 180 deg C.
Baste the meat every 5 minutes during the last half an hour of cooking using the juices from the pan. Don’t reduce the liquid until it is gone as this will also be your sauce.
Once beautifully glazed, remove from the oven, take out the onions and garlic and set aside. Cover the venison to keep warm and allow it to rest.
Once rested, plate the venison shoulder with the onions and garlic.
We recommended serving with some parmesan polenta and winter greens.