Chef#1 I have the simpliest of entrees possible,so simple I'm asking if you can "touch it up "a bit. I call it Cave man dinner. When butchering your deer,save the hind and forelegs,leave a little meat on them and put them in the firebox of your woodstove for about 15 minutes. remove and place on a tray lined with paper towels; let cool so as not to burn yourself and serve. My gourmet touches are rub with olive oil and sprinkle with salt and pepper before placing in the woodstove. For the particularly dainty, I place the bottom of the bone on aluminum foil so as to not taint the bone or meat with embers. This is a most fun entree to eat but can you add a little class to the act without losing the overall character of the meal?