I had two small unwrapped venison shoulders in my freezer. Just washed and wrapped in Wal-Mart shopping bags and thrown in the freezer. They quick-froze and became coated with ice. I used a hacksaw and cut one frozen shoulder to fit a small 9" x 9" x 1 1/4" roasting pan. When it fit, I put the big part of the shoulder and the two cut off parts in the pan. Remember: still frozen!
I then put a bunch of my homemade compares-to-Tony's seasoning all over the three frozen pieces. I then covered it in foil and put it in my toaster oven. I baked it at 300* for 3 hours. It started frozen and was done in 3 hours.
Y'all, it is good!!!! I got lots of juice for gravy, so supper tonight is roast venison shoulder + rice & gravy + biscuits. There'll be enough roast venison left over for several sandwiches. This was one of the easiest things I've ever cooked! Well, the hacksawing wasn't really easy. . . .