Slow cooked in beef broth was the standard around here.
If you don't mind me asking MD....say you shot a young, non rutted up bull.
What would you do differently...aside from everything I suppose!
It depends on how you like meat in general. Some can't stand the thought of eating even "pink" meat, and others can't stand "over-cooked" game. And the flavor/tenderness of just about any wild big game is affected by age, time of year (especially the rut), field care and the sex and species.
Which is why Eileen's SLICE OF THE WILD started by describing all those factors BEFORE getting into recipes--and how to deal with variations in individual animals, whether before butchering or while cooking.
We've eaten moose taken from early September into November, both sexes and various ages. They're wild animals, as are other big game species, not beef that's raised and fed similarly to a certain age. Which is what the book is about:
www.riflesandrecipes.com
