From an article on cooking with sage in the St. John’s Telegram in Newfoundland, Canada

5-lb moose roast or 4 large, thick moose steaks
1 tsp. each salt and pepper
pinch cayenne pepper
1/4 cup olive or vegitable oil
4 strips bacon, chopped
4 ribs celery, chopped
2 carrots, coarsley chopped
2 large onions, sliced
4 cloes garlic, crushed
1 cup dry red or white wine
1 cup beef broth
16 sage leaves, coarsely chopped
1-1/2 cups canned crushed tomatoes
1/3 cup each melted buttor or margarine and flour

Combine salt, pepper, and cayenne and rub briskly all over roast. Brown moose in oil on all sides in Dutch oven. Remove from pan and set aside. Add bacon, celery, carrots and onions to pan and brown. Add garlic and cook a few minutes. Stir in wile, broth and sage. Cook, stirring all the bits off the bottom of the pot. Return moose, cover and cook on low or bake at 300 F about 2 hours or until tender. Don’t let it go dry. Stir in tomatoes; cover and cook 30 minutes more. Remove roast and allow to rest 15 minutes. Strain cooking liquid and discard solids. Return liquid to pot and bring to a boil. Combine butter and flour and whisk enough into pot to thicken sause. Add salt and pepper to taste. Slice and serve moose with gravy.