The moose I shot was refered to by someone who knows what he is doing as "one of the best eating moose" he had ever had the pleasure of tasting. I, on the other hand, only succeeded in producing the toughest meat I have ever put between my teeth. So I'm sure cooking skill makes a difference. I took to using a pressure cooker. Makes everything tender. I prefer a nice steak from the barbeque, but with all that meat in the freezer that nobody wants to eat otherwise, what do you do?
We had some great stews, though!
Frans
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