Better with bacon...

[Pork Belly]

Have you seen this? http://www.realtree.com/timber-2-table/garlic-roasted-venison-backstrap-wrapped-in-bacon-skin
I had never considered that as a technique but it looks great. Not just for the wild game but for any cut of meat. I think doing this technique in the smoker and not an oven would make it fantastic.

 

[Walt]

That looks great. I've been looking for some quality pork belly but no luck, as of yet. I bet It would be great with any loin / tenderloin.

 

[Pork Belly]

Check at a china town or Asian market shop. Occasionally the Mexican stores have it also. I know it is commercially available by the case, so you can likely have a meat market order you one.

 

[Walt]

Not a lot of that down here but there is a little Vietnam.  Thanks for the idea.