Just had the relatives over for the annual Caveman dinner. I butcher my deer, leaving a nice bit of meat on the bones. they are basted with olive oil. salt and pepper,with thinly sliced garlic stuffed in to the slitted meat. A bit of tin foil is placed on the top (for a handle) and bottom(to protect from contact with ashes) and then placed DIRECTLY in the wood stove for enough time to crisp up the out side while the inside stays juicy. The bones are then placed on a bed of paper towels on a tray and are eaten without utensils. Fresh cider is an appropriate drink for the time of year, and I usually have some potatoes and squash to round out the meal. Lots of fun to eat (especially for the younger ones) and all the bones can go back in the woodstove for disposal.