Moose meat is excellent and should be treated with care and respect. The hunter's pride in bagging his moose should not stop after the kill, but continue through to the excellent steaks and roasts he or she can serve to guests as they listen spellbound to the tale of the hunt.

Bleeding:  A quick, clean kill will prevent the animal's blood and adrenalin from rushing into muscles as it bounds away wounded. After your animal is down, approach it carefully from the rear. Make sure it's dead before you get close so you don't get kicked with its sharp hooves. Bleed the carcass immediately by keeping the blood from getting into the meat and tainting it, you can prevent any gamey taste often associated with game meat.

Moose Stew: 

3 slices bacon, cut up
4 medium onions, quartered
4 medium potatoes, quartered
1 package fresh or frozen green beans
3 bay leaves
2 lbs. moose meat, cubed
4 carrots, sliced
1 package fresh or frozen peas
1 (46 oz.) can tomato juice 

Brown bacon in heavy kettle. Add meat and brown on all sides. Add onions and sauté. Add all remaining ingredients and simmer 1 hour or until flavors are mixed and vegetables and meat are tender. Remove bay leaves.

Enjoy!