My neighbor was cleaning out her freezer and called me to see if I could put a venison shoulder to use. I happily agreed to take it off her hands and have been saving it for a special occasion. Well, we are having friends over for New Year's Eve and I was thinking about roasting that venison. My plan was to incise the meat and stuff in slices of garlic and frozen lardons of bacon, and then I wondered if cooking it alongside a pork shoulder would help to keep it from drying out. Would the two flavors meld well? I can always remove one roast and let the other one continue to cook if they finish at different times. Cooking them the day before and then allowing them to cool before slicing and reheating would be helpful, but I don't know if the meat would be improved by that treatment or if it would suffer. My other question; I have seen many articles that suggest cooking venison to no more than medium to prevent dryness. However, I was under the impression that wild game should always be well done because of the risk of parasites. Have I been misinformed? Thanks for any help that you can offer.