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One of my very most favorite wild meat meals...caribou steaks on the grill. We make these by cutting the spine at the last rib and then right where the pelvis joins, so you have a section of back around a foot long. We wrap this section well with multiple wraps of plastic and freeze it. When we want steak, we take out a section and slice cross sections with a meat saw. It doesn't get much simpler than that, and meat cooked on the bone is absolutely the best. Moose is also good done similarly. However, the same section is a huge chunk. With moose we'll just cut these steaks out before we freeze them. Instead of individual steak however, we cut individual cross sections 2-3" think. That makes a nice roast close to a foot long, 7-8" wide. I use simple seasonings on such a roast, perhaps throw some onions, celery, carrots, or something in a roasting pan with it, and roast it for 3 hours give or take at 300�. Again, meat cooked bone-in is wonderful. (With apologies to those who bone the meat - they have no idea what they're missing.)