It varies. I've had some that can be BBQ'd but that's unusual. Dry heat and game meat was never my favorite method. Last years meat was two young rutting bulls rather than a mild cow or calf. Usually I stew the steak or cuts slowly along with onion, Worcester sauce, water, ground black pepper, maybe a dash of BBQ sauce and spaghetti sauce for an hour or two. Cool and place in fridge for a day. Place back on stove and heat to bubbling for 1/2 and hour and serve. Mild on the seasoning overall as to not over whelm the meat flavour. Wonderful overall but if unaccustomed and eaten in large quantities. Moose meat can cause gas and short notice trips to the washroom.
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Today's Featured Article - Chores - by Frank Young. The ceaseless passing of time! It is at once our friend and our enemy. It measures our progress and it makes us old. Like most features of our life, few things are all good or all bad, and most such judgments depend on our own perspective or viewpoint. In our particular hobby, we enjoy the nostalgic return to the days of our youth as we recreate many of the scenes that took place on the family farm that served as the stage for the first few acts of the play that is our live
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