Moose Marinade

Moose Marinade

7 Reviews 4 Pics
  • Prep

    5 m
  • Ready In

    1 d 5 m
Recipe by  Linda

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

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Adjust Servings

Original recipe yields 6 cups



  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)

Rate This Recipe
Richard Camilla Mikulic

Richard Camilla Mikulic

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 ), I used vegetables, fruits, cranberies and baked potatoes as a side dish. You can also mix sauce with half and half creme. I made wonderful meal from moose meat. Thank you.



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.

Mrs. Weston

Mrs. Weston

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!

More Reviews

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Amount Per Serving (6 total)

  • Calories
  • 222 cal
  • 11%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 10.2 g
  • 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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Deep-Fried Turkey Marinade


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Tri-Tip Marinade