How did you fix it?
First batch was barbacoa for tacos. I put the entire deboned shank in the crock pot with onion, garlic, jalapenos and beef broth, cooked for six hours, and shredded it.
Today was vegetable moose stew. Wife wanted soup, but by the time I finished it was a nice rich stew.
I fix it the same as beef, deer or bear. It is very lean, so DO NOT OVER COOK. Moose has a liver flavor to it. Liver lover love it. I am not overly fond of liver, but if I don't over cook it the flavor isn't too strong. Also using it in soups, stews, or hot dishes gives a flavor that is different than beef or pork, but not overwhelming.
I have also made meatballs with it. Due to the leanness, I mixed it 2/3 moose with 1/3 ground beef or pork.
I have several roasts in the freezer, and I am going to try some jerky out of some.