Well, cooking tactics, anyhows.
I shot a big old Shirras cow many years back, and the first few pieces we cooked up tasted like my old Red Wings, and were about as tender. A friend suggested I try his technique...Get the cast iron skillet hot enough to brand with, and sear the steaks real quick. Pull 'em off, and wrap 'em with a piece of bacon, held on with a toothpick, and after the pan has cooled, mix up tomato paste, worcestershire sauce, a little salt, mebbe a pinch of brown sugar, some mushrooms, then coat the bottom of the pan with the sauce, put the steaks in, and cover them with the remaining sauce, cover it with a lid, and let it simmer till they're at the place ya like 'em. About the only way I can stomach sagebrush fed mulies these days.
With the moose, I'd just go down and get the cheapest barbeque sauce I could find, coat a cake pan with it, put the moose pieces in, cover 'em with BBQ sauce, cover with aluminum foil, and bake 'em at 375 for 45 minutes. THAT brought them shoe-leather moose bits back to life and made 'em REALLY palatable.
I know it's real simple, and some of you backyard chefs have better recipes, but this is what works for me, and got the venison down the necks of my picky eatin' kids for several years till they could afford to take their little butts down to McD's out of their own pockets!
