Moose Marinade

Moose Marinade

7

"Even people who say they don't like wild game, will like this!! Also a great marinade for venison."

Ingredients

1 d 5 m {{adjustedServings}} servings 222 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. In a large nonporous glass dish or resealable plastic bag combine the onion, carrot, thyme, bay leaves, garlic, celery, parsley, salt, pepper and wine. Mix well and add roast, chops, or whichever meat being marinated.
  2. Refrigerate to marinate for 24 hours, turning bag or basting occasionally.
  3. Cook drained roast/meat in an oven preheated to 350 degrees F (175 degrees C) for 25 minutes per pound of meat. Baste with strained marinade while cooking.
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Reviews

7
  1. 8 Ratings

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I used Cabernet Sauvignon instead Burgundy and also, I mixed it 50/50 wine with water and after when meat was done, I mixed liquid and ingredients together in blender ( obviously except the meat...

This was the best moose we've had. I used Cabernet Sauvignon for the red wine. Its great! Will use again and will recommend to all my friends.

Personally I loved this marinade. My husband didn't like it at all. If you like the taste of wine, than you will love this recipe!