Elk (The North American Moose) or Venison, Broiled Over an Open Fire.

Method 1: Tie the meat with a cord and hang it above a low burning fire (hot coals). Wind the cord tight (a double cord looped over a pole works best), so that when you let it the meat turns. When it stops turning, wind it up again, or turn the meat with a stick. Done this way, the meat is very tender and flavourful.