In reply to Baron Weasel:
Spit roast. I have done this with a whole leg and it was, without exception, the best venison I have ever had. I assumed it would dry out but just the opposite - the flame locks the moisture in and the juices literally run out when you slice it.
Make an A-frame. I knocked a length of copper pipe through the centre the first time I did it (thought it might help the centre cook) but the second time used a steel rod and it also worked fine. Ideally have a wind shield round one side. Place a second rod in the side of the meat at about 30 degrees. The reason for this is that you will not get the centre rod exactly though the middle so the leg will tend to roll to the same side. This second rod allows you to turn it from one side to the other (prop it up with a sick). Ideally you'd turn it continuously but it takes 2-3 hours and you'll be drinking and chatting instead.
Have a good fire without too much flame. Put the meat on at a level where you can hold your hand for 5 seconds or so (so not too hot). Get the meat sealed (10 minutes on each side slightly hotter) then turn it every 10 minutes. Don't bother basting it: the meat is sealed so it doesn't soak in, it drops into the fire creating acrid smoke and finally it doesn't need it. I used a meat thermometer and went for a centre temp of 56C first time (pretty rare) and 65C the second (medium and preferred). Another thing to note is that the meat looks pinkish even when it has cooked. This is odd and I'm not sure why (microwaving the hell out of it the following day it stayed pinkish). Cut the meat and eat it immediately - it will dry out in 5 minutes. Cut from the top not the sides to keep the moisture in. Have some tinfoil handy incase the fire gets too hight so you can prevent it burning. You can cook all sorts of fancy stuff with it but I prefer just flinging some potatoes in the fire and a big salad.
My mouth is watering having written this...