Four simple steps to avoid tossing freezer-burned game meat
Equally important to what you’re cooking is how you’re cooking it. To prevent freezer-burned meat from losing too much moisture and getting tough, use cooking methods that require lower temperatures, such as braising in a slow cooker.
I slowly stewed my moose liver (top of page), for example, with beef stock, garlic, Dijon mustard and Worcestershire sauce. And when I served it (above), my wife didn’t know anything had ever been amiss.