No, it's all frozen.
Most of our meat is cut in hamburg, roast (mainly 4 to 5lbs) and steaks. With the hamburg, we'll make sausages (got a butcher here in Ottawa on Bank St. that makes the greatest sausages)
The meat is great and extra lean. I've been hunting moose since 88', I'm a northern Ontario boy so it's in my blood
Gotta love meat from an animal that only eats swamp vegetation, lilipads, willow and alder leaves and bark
With moose meat, you can't over cook the steaks or they become pretty tough, i love mine with sea salt.
If you have a roast, slice it in 1/2 inch strips and fry them really quickly. In a big roasting pot, add two cartons of beef broth, but keep about 1/4 of one on the side. Get yourself a nice gravy, I use Knorr hunters mix, two of them. Bring the rest of that broth to a boil in a frying pan and mix in the gravy and stir till it's nice and thick.
Then you can add your gravy and the sliced meat in the cooking vessel. I usually add an entire garlic in there also, pealed and sliced of course.
Make sure you have the oven heated to 300 degrees, then stick it in there for 4 and a 1/2 hrs. If the meat is not coming apart, stick it in there again for :30min stints.
Of course you can add potatoes in there too, either way, you'll love this meal, it's my favourite way to cook moose