I think its one of those things that if it is young and tender cook it quickly and for a short time, ie flour and fry in butter, and maybe make a mushroom cream and bacon sauce.
If its a bit older then long slow stewing is good, often with fat pork (pigs tails are what I generally use)added to the mix as the meat can be a bit dry. Like the idea in the recipe above
All the best
Sue
Dark Brown Eggs