to heck with dessert, let's DO a venison shoulder-boned of course. lay the meat out and sprinkle the 'inside' with salt,pepper, and chopped garlic and place a piece of bacon on,
roll it up and tie with roasting twine.
in a hot DO over fire melt 2 tbs. shortening (bacon grease is better) and fry the roast until lightly browned on all sides. then set DO on 'low coals' and pour in 1 cup water (beer or red wine for the Democrats) then place tight fitting lid on and put burning coals on top.
roast for 1 hrs. while preparing root veggies, quarted onion and sweet peppers.
uncover and add veggies to one side of DO, pushing meat to other side(more seasoning on veggies), mindful of liquid - don't let the DO steam dry.
cook another 1&1/2 hrs. on med-low with coals on top while cooking bread and preparing sides and dessert. (beans of nearly any sort are very good with this)
set off fire and let sit(rest) for 5 minutes if you can stand it.
If you wish, remove any liquid from DO carefully into a pan and make gravy with.
enjoy a fine meal fit for a king. you will be grateful you made the decision to buy that .50 cal. smokepole.