Sausage is a big one, jerky and stews. Moose is difficult to keep moist and tender, takes acids like tomatoes to break the grain down, or long slow cooking. Moose steaks aren't my favorite, but elk isn't bad.

I wish I had time to do interesting stuff and share it. I just toss a chunk in a roaster with onions tomatoes and peppers, garlic and chili powder and eat it over a week with dehy hashbrowns most days.

We don't do moose but extra venison here gets canned. We add a little salt, quality beef bouillon and a slice of onion. It is absolutely scrumptious!