Eating a moose

I re-read your post this morning and it got me to thinking about eating moose.  In another life, David used to make a few bucks butchering moose and deer, that the other fellows had taken.  As often as not, he would take payment in meat, and we especially liked moose heart and liver.  Anna Weeks, from Sturgis, taught me to boil the heart before roasting it, and that was our favourite way of cooking it, and David could cook liver that would melt in your mouth.  I also remember that none of us like liver because Mom would cook the life out of it, and it would be inedible.  Now, don't tell my daughter any of this--the one who swears she has never eaten venison and never will.