Ellen used a roaster but you can use one of those throw-away foil baking pans if you wish. Place the venison shoulder into the roaster and cover it with milk. Place in the refrigerator overnight.
In the morning pour off the milk. Place the shoulder on a large double thickness piece of foil as you will be wrapping it in the foil for the roasting.
Use a sharp knife to punch some holes into the venison. Push chopped onion and chopped bell pepper into the holes.
Wrap the shoulder, at least the top surface, with bacon. Then pour or brush on Balsamic vinegar covering all the top surface. Add salt and pepper.
Roast the shoulder at 350 degrees for at least two hours. Test it with a knife or insert a meat thermometer to make sure it’s fully roasted. When serving, spoon some of the pan juices over the meat on each plate. This will make a scrumptious entrée which can be accompanied by your favorite vegetables and some baked or mashed potatoes. You can use this same method and list of ingredients when preparing rabbit or squirrel. It tames down the taste so everyone can enjoy the bounty of the hunt.