Here's a good recipe for a winter weekend:

Moose steak braised in Alaskan Stout

Heat oven to 325.

Cut 2-3 large, peeled carrots into 1-2" chunks.
Coarsely chop a large yellow onion.
Halve about 15 large mushrooms.
Coarsely chop 4-5 garlic cloves.

Dredge 2-3 pounds of moose round steak in flour seasoned with salt and pepper.

Heat a couple of tablespoons of oil in a large Dutch oven until shimmering and brown floured steak.

Remove steak and saute carrots, onions and garlic for several minutes in Dutch oven, scraping pan to loosen browned bits.

Pour in a bottle of Alaskan stout and 1-2 tablespoons red wine vinegar, bring to simmer.

Season with salt and pepper and 1-2 tablespoons herbes de provence.

Arrange steak on top of vegetables, cover Dutch oven and braise in oven for one hour, after one hour turn meat over add in mushrooms and braise for an additional 1-2 hours. Add a little beef broth if liquid runs low.

Serve over mashed potatoes with homemade bread and salmonberry jelly. Accompany with more Alaskan stout or a hearty red wine such as Cotes du Rhone.

This recipe also works well with a roast instead of steak.