From a Para-Medic that saved my thumb in a deer cleaning issue, member of Pike Rd, Al VFD, Chef at A great restuarant-Jimmy Grubbs-he tooka fresh kill hind quarter, sliced grooves in the meat and inserted jalepeno pepper slices, drizzled their juice and covered it with bacon slices. It was put on a smoker/grill early in the morning and the fire tended for medium/low heat during the day and when the hunters came in at dark, by 8PM justbones for the dogs were left! Done this several times since 1985-same results. Pike VFD has a cook book with this and other great recipes. Jimmy Grubbs has cooked for several major deer expos and wild game cook offs with great results