Algonquin Harvest

Attention to all harvesters, WMU area 41 is CLOSED for calf harvest as they have reached the harvest allotment. All eligible remaining WMU areas are still open to harvest calf moose, please continually watch for WMU closure updates.

Reminder to complete the 2023-2024 Harvest questionnaire, the AOO & MNR use our reporting for population control & tag allotment for the future. There are hard copies available in office or please follow the direct link below to the online form: 

The 2023-2024 Harvest season has arrived & the KMM Team would like to notify everyone of some opportunities & remind Harvesters of this year’s mandates.


Please be mindful of reporting a successful Harvest to the KMM office within 24 hours at The AOO monitors each Community’s Harvest numbers, so timely reporting is crucial.

If anyone still has an expired KMM Community Card, please contact the office immediately to get an up-to-date. The Ministry of Natural Resources will no longer be accepting expired cards.

Harvest & Tag Holders

2023-2024 Harvest tags are available for pick up Monday – Friday 9am-4pm for this year’s successful tag holders.

We have 3 WMU-specific Cow Moose tags & 3 Cow Elk tags available this year as Community Tags. Community Tags are offered to non-successful tag draw applicants FIRST, if you wish to still participate in the 2023-2024 harvest, please inquire about a Community tag. A successful Community tag harvest applicant will receive 20% of the Harvest meat while the remainder will be made available to Elders, Community events & Members in need. Tags are on a sign-out, first come/first served bases.

The AOO Harvest Questionnaire PDF will be emailed out Monday October 23rd & we will also provide a link to the online form.

Butcher, Steve Ruddy

Experienced butcher, Steve Ruddy, will prepare & pack your harvested game.

Call ahead. Limited amount of space.
(519) 535-7095 or (613) 318-9698

Meat Processing Guidelines of Wild Game:

  • The best person to cut your harvest is you. If you would like to stay and learn, it can be arranged depending on our schedule
  • We debone and vacuum pack all meat
  • We can also process and package meat that you have cut
  • Fresh sausage and schnitzel can be made when processing your game, time permitting
  • Game is expected to be skinned and clean unless physically unable to skin

Only clean game accepted. Wash with potable water when warm. Dirty game will be refused.

Learn wild game butchering from a professional

The Harvest Team has arranged for KMM Community Members to learn more about meat processing by observing experienced butcher, Steve Ruddy, prepare fresh-harvested game.

If you wish to participate in the Level 1 Butchers course or seeking further information please contact Trevor Minnie via email at

Important Note: This is an observer-only opportunity as he will be demonstrating on his customer’s harvested animals. Availability of this course will be on very short notice as he processes the meat within a day of it arriving from his customer.