Recipe for tough moose meat - Moose in Gravy

This works really well with tough meat. Cut the meat into cubes and brown it in batches with some salt and pepper (and cayenne or red pepper flakes if you want it hot/spicy; dried thyme or a little dried dill or parsley are nice, too, but not necessary) in a pot than can go in the oven. Put all the meat back into the pot, add some chopped onion and garlic. Add liquid--either water or broth--and a bouillon cube or two to just cover the meat. If the meat is tough, add a tablespoon or so of vinegar. Cover and place in an oven around 350 for a couple hours. Taste after awhile to adjust spices. If it's too liquidy, remove the cover for the last 1/2 hour or so. If you have some cream or half-and-half, add a little at the end, or you could add a little sour cream after it cools a bit. This is really good on mashed potatoes.