Best venisonroast I ever had. Here, the meat is slit in two or three places and fat pork or strips of bacon tucked in. Then, a good, thick paste is made of flour, a bit of vinegar and water - or cider, beer, whiskey, or crushed with berries. I like to add the berries anyhow - for their flavor. Cover the meat with the paste and stir the fire down to a bed of glowing coals, banked up on the sides to keep the fire protected.
Some folks even make a thick mud shelter to help hold the heat.
Roast for two or three hours, 'cording to size, turning and adding more coals if needed. When done, the jacket will be charred and flake off easily, the meat moist and delicious. This is a good way to cook other large game too, that is not as tender as young venison, like moose meat, buffalo, or bear. Leave out the fat stripping with bear meat, as it is naturally fat. This recipe was sent to me by Billsd Grilled Venison Chops Chops per people cut thick Marinate in teriyaki sauce to cover in one gallon zip lock bag.