"As for cooking the meat beyond a soup/casserole, I think I usually over cook it.  I haven't found that "fine line" yet."


look for cooking bags at teh grocery store - smaller versions than the turkey size - same concept, contain the moistrue in the bag         

I've only really used the Pot Roast variety, for elk or deer shoulder meat which is dry, and once the Chicken or Pork Chop variety for rabbit.  McCormick makes the package deal, with the bag and seasoning mixes.