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If you're worried about tough, treat it like you'd treat any "tough" cut of meat. If one hunts, they know if they shoot a younger doe, they can do more with the meat cooking wise than an old buck. Still can make it delicious! Just like any tough cut of meat, brine it and then cook it slow, low...

We ate a SLW roo at 15 weeks, he was 3.5lbs and very, very yummy! I cooked him in a dutch oven at a pretty low heat for a while. Once I get a chance, I'll be dispatching at least two more roos, they will be 18 or 19 weeks. They're not nice, but I'm not really having a ton of time right now