My wife just a few minutes ago told me no moose this winter, too much work butchering it and she says my teeth can;t handle it.
I wish I had moose, real lean, makes great jerky, I have to actually add fat to it for sausage making, also an excellant stew or chili meat.
Last one I shot I was actually standing in my house and opened a window and dropped it with my .338 in the back yard, no neighbors for miles that direction with a hill so it was a safe shot, it was near zero and took me almost 6 hours to butcher it, meat lasted almost two years.