I've been cooking similar cuts of the very lean deer we've gotten this year by putting them in the crock pot with onions and garlic and veggie stock (and sometimes water) to cover. Cook all day on low. Nice treat at the end of a work day. Meat ends up very tender and not dry. Don't see why this wouldn't work for moose. I think the clay baker with lid would work very well too in terms of keeping meat moist and tender. I wonder if a dutch oven with lid in oven on low heat for hours and hours would work, too?