haha, yeah. I had thought about Pork in Port Porter.
I think it has to be a meat with a lot of flavour. Rabbit in barley wine stout. another name would be Hopped Hopper
The only thing to remember is you need a moderate to high alcohol liquid to soak the meat in to kill off any bugs and make some of the fat come out so you can scoop it off.
An alternate process I might try is a long boil with a meat in it and keep adding water so the volume doesn't get too low whilst the meat is cooked and then maybe freeze the wort, remove the fat (or use a low fat meat) then heat it up and do the hop boil. I'll have a new mini fermenter coming on line soon so can give it a trial. Venison might be nice in a Stout.