I learn't to make this from a Indian Grandmother who lives near Timmins.

1. 1st get a moose fresh wash the liver and remove all white strings discard. [about 4lbs.]
2. soak in butermilk over night  turning at midnight.
3. pat dry in a towel.save the butter milk.
4. crush some wild garlic and leek[you can use store bought] and rub it gently into the liver.
5. then dreadge it through white flour with salt and pepper to taste.
6. with a frying pan  on a low meduim heat, melt some unsalted butter.
7. and place the floured moose liver.simmer.for 10 min.
8. then place meat and all liquids in a cassarole dish.
9. in the same pan melt a spoon of butter and fry some leeks with a can of oxtail soup.adding sage,to taste.
10. then add to the cassarole dish.stirring of the hot frying pan with the butter milk,becarful not to scorch or curlle.into the casarole dish with a teaspoon of parmisen cheese.
11. with a tablespoon of flour and a containor of sour cream blend it into the liver mixture.
12. return the cassarole covered to the oven and let simmer for 10 min until the liver melts under a knife.

serve with wild rice or potatoes, the dressing is just sage bread with real bacon tossed.The moose gravy is also great the next day. enjoy, this feeds 4 adults. and doesnt taste like dreaded liver.