Recipe time ...remember I said it would be easy.

When you get your Moose processed and back to the homestead...take a 2 inch thick steak out and liberally season it with Symphony of Seasonings NO-Salt Grilling Rub. Wrap it up in some plastic wrap or wax paper and let it marinate in the fridge overnight.

When you are ready to get it going the next day ...start your grill, put it on HIGH and get it heated up...we are going to sear this wonderful piece of Moose meat on the direct heat of the grill.

Place the Moose meat on the grill and let it cook for about 4 minutes and then give it a quarter turn on the grill. Let it sit for another 4 minutes or so.

Flip it over and repeat...sit for 4 minutes...turn a quarter turn and sit another 4 minutes. You're in rare to medium rare land here at this time frame. If you want it cooked more, leave it on to your preference of doneness.

The pics from Joe are just like he likes it ...rare.

Pull it off the heat when it hits the doneness you desire and let it rest on a cutting board. While it is resting, you can season it with some additional cracked pepper and some salt to your liking...it won't need much more than that.

Gently slice the Moose meat at a slight bias to the grain of the meat and get ready to enjoy an AMAZING taste of Maine.

Serve it up with potatoes and some fiddlehead ferns.

All will be well in the land!