I like hunting a long way from the road. This is especially true when I'm targeting species I don't have much experience with - I try and make up for my lack of expertise with, say, elk or moose, by trying to get to places that other people don't want to spend the time and effort getting to - if I can't outsmart the smart ones, then I'll spend the extra effort to get to the naive ones. So, this is a lot of fun, as it combines the twin adventures of hunting and getting into the backcountry. There's a problem, though; success at hunting means you've got a very large, very dead animal, and you're an awfully long way from your vehicle. Here's what I did this year:
Kill a moose. Try and get a small one, they're easier to move. At this point, I'm only 15km from the truck, but it's upstream, so that's not going to happen. Downstream is 65km of river before hitting the road again.
I use the gutless method for taking apart animals - I first used it on my elk on the Berland, and I was so impressed with how neat and straightforward it was, I've continued doing it. First step, cut through the hide along the belly and up the legs, and skin the upper half of the animal toward its back. It's pretty important at this stage to minimize the amount of hair you get on the meat - it just sticks to it, and it's a pain to remove later. Try to keep your hands clean and hair-free, as much as possible, having some rags/cloths/shop towels around helps. Also, skinning's a bit easier when there are bigger trees to tie the legs to; try to shoot your animal next to something a bit sturdier.
This next bit isn't one I have good photos of; my hands were kind of messy at this point. This involves taking the quarters, backstrap and other meat (neck, flank, brisket) off of the top side of the animal. It's all pretty easy. Start with the front quarter; have one person stand dorsally of the animal, and pull the leg up toward them, while the other cuts in underneath between the leg and the chest/ribs. Follow the natural muscle separation, and progressively free the leg and shoulder from the rest of the moose. This quarter comes off, and goes in a game bag on a tarp. You brought both of these things with you. Next is the hind quarter, which works the same way (but is heavier, and involves a bit more cutting through muscle). Work your way up from the belly side with a knife, while the other person pulls the leg up and away from the belly. You'll reach the pelvis, skim the knife along the bones of the pelvis, staying close to the bone. You'll reach the ball-joint, cut around that and it pops out easily. Continue cutting upward until the hind quarter is free. It's easier than it sounds. Bag the hind quarter, then remove the backstrap, brisket and neck meat. The neck meat's probably the hardest part, but there's no real reason it needs to come off as one piece. Now you're left with an animal with no skin and no meat (except the ribs, we'll get them later) on the top side. Stretch the skin from the top side out above the back of the animal, and roll the animal over onto the outstretched skin.
Now that it's rolled over, skin the other side, working from belly to back. Once that's done, repeat the same procedure, removing the quarters, backstrap and neck and brisket. Once that's done, you can get into the body cavity and remove the tenderloins. By waiting until almost all of the meat is dealt with and packed away before opening the gut cavity, the whole process stays really clean. Once the tenderloins are out, you can remove the ribs; a hatchet works well, a Leatherman saw works very poorly.
When all's said and done, you should be left with two things: clean game bags full of tasty meat (pictured is about half of the total), and a pile of bones, guts and legs. It's pretty satisfying to look at what's left behind, knowing you've picked things clean. I did leave behind the heart (nothing much left of it), the kidneys (not recommended, as they can have high levels of metals), and the liver (I've never liked it, and it deteriorates quickly in bull moose during rut).
So, you've got bags of meat, and you're likely too tired to paddle to the road that day. At this point, my two biggest concerns were a) cooling the meat down quickly and keeping it dry, and b) larger carnivores than me taking my hard-won moose away. The solution to a) was to put together a rack out of driftwood to get the meat up off the ground, and make a tarp roof to keep off possible rain (though it didn't rain). The solution to b) was to spend the rest of the afternoon gathering a huge pile of driftwood, and using it to keep a fuck-off big bonfire going all night next to the meat, which my hunting partner and I took shifts feeding. Both solutions worked.
The next morning, pack your game bags in your canoe, and paddle on home. We built a small frame of driftwood in the bottom of the canoe to keep the bags out of the water, and were pretty conscientious about bailing, to keep things dry. A small moose takes up about this much of a canoe - pack accordingly.
To come (though not really, as I don't have photos), how to spend four days cutting up a moose....
To do the duck breasts I use a few thin slices of Serrano ham (Spanish prosciutto), fresh figs, olive oil, red wine, balsamic vinegar, black pepper, brown sugar and butter. 
The duck breasts are wrapped in the Serrano ham then sprinkled with black pepper. I let them sit for a few minutes while i heat the olive oil in the pan. I did some thinly sliced roasted potatoes with the duck, which lurk in the background. 
I sear the duck at very high heat, until the Serrano ham is browned on both sides, then transfer the duck to baking dish. The dish is either a) set aside if the searing has also cooked the duck to my liking, or b) finished in the oven. I like the duck rare, so usually go with option a).
Next, the pan is deglazed with the wine and balsamic vinegar until reduced by half. Then I add figs and butter, peppering and brown sugaring to taste. If the balsamic vinegar is sweet, the brown sugar amount is much less. 
