Moose steaks were awesome!

Long story short, the moose steaks were Grrrrreat! Here's what I did. After two days in the marinade, the steaks have to hang for about half an hour to remove excess marinade and come to room temperature. Enough time to slice up an onion, a green pepper, a potato and a carrot. I cooked them in a separate pan. 

 Then I heated the grill to 425 F. I put the first steak on for four minutes. It was done right through and amazingly tender and tasty. I let the second steak cook for only three minutes. It was just a bit pink inside and also very tender.

Next week I will enjoy the other steak, which is also big enough to slice into two steaks. Can't wait!