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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