Yeah, I got one, Dawg!...I had a guide in Alaska show me how to take the gamy taste out and tenderize the meat at the same time.
Cut the meat with deep, but not clear through, slices about an inch apart and take about a pound (depending on the size of the piece of moose meat) of bacon and lay the strips across the slices and then cook it at about 325 or 350 degrees until you get it to your desired doneness...I cook venison and wild hog that way too sometimes and occasionally will put the oven on broil for a few minutes to partially fry the bacon before cooking the meat...Some hot sour dough bread, aromatic wild rice, and a good dark beer such as Amber Bock will set it off just right!...Good luck!
