When I'm dying to get to the woods, but it's late winter/early spring, I take venison chops and go snowshoeing. About lunchtime I stop and cook them kind of rare, yum, yum.
I like AJ's answer the best though.
Buffalo or Elk roast in campfire cast iron pot cover in onions and mushroom soup. let the roast baste in either beer or scotch for two hours. i gaurantee you will have to fight the rest of the guys for left overs. also a nice bsated wild hog using a mustard based BBQ
thats how we do it in the south BBQ