We have an archery 3D shoot at my house once or twice a year with a deep pit BBQ. All of the meat is seasoned with a dry rub - paprika, garlic, salt, pepper and some other spices. Wrapped in foil with most game in turkey bags then wrapped in wet burlap placed on a bed of oak coals at least 12-14 inches deep covered with a metal plate then buried under 3' of dirt overnight served after about 14 hours in the ground. The meat falls off the bone but stays moist in the cooking bags and is always a big hit.
So far we have cooked deer, elk, boar, moose, rocky mtn goat, dall sheep, wild turkey, duck, and domestic pigs, beef and turkeys. The meat is from more than one source and care method but comes out better than good every time. The entertainment value of digging up lunch is tough to beat.
Even the tough old boar came out tasty and fairly tender. Its an old method used by lots of cultures but is only worth doing for a large gathering. Freezing and or canning the leftovers makes for easy meal prep later.
