Venison Shoulder Roast

Thyme
Salt
Pepper
Garlic
Red wine
Sherry vinegar
Olive oil

I made a marinade with the above ingredients. I marinated the shoulder for 24 hours in the refrigerator, then let it sit out 2 hours before cooking it. We have a Big Green Egg (grill). I cooked the shoulder at 700 degrees on each side for 90 seconds, then removed the meat and reduced the temperature to 250 degrees and cooked the shoulder for an additional 3 hours. I also fried some green beans (in olive oil), grilled some squash, had cucumbers in vinegar, made a salad, and cooked some penne pasta. Oh, and a bowl of cherries for dessert. Very tasty.

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