Killing the moose is the easy part.
The Hardest part is getting a fire started.
We cut our tenderloin steaks about 1-1/4" thick. Lightly oil moose tenderloin filets with canola or olive oil. Rub with 'Raising The Steaks' steak rub. Grill inside a Kamado Joe or Green Egg. Use real lump charcoal and not the foo-foo briquets. I like to add a 3 or 4 ounce solid chunk of mesquite or oak to the fire for some spicy smoke. Grill them at 500 degrees (at least) until 120-123 inside (use an instant-read probe Thermopen), then remove and let sit about 2 -3 minutes. My wife recommends a healthy glass of tannat or shiraz...but a cabernet or red zin will suffice.