Moose Marinade

7 Reviews

Prep: 5 min
Ready In: 1 day 5 min

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

Ingredients

1 onion, chopped
1 carrot, cut into thick strips
1/2 teaspoon chopped fresh thyme
2 bay leaves
3 cloves garlic, crushed
1/8 cup fresh celery leaves
1/8 cup fresh parsley leaves
salt and pepper to taste
2 (750 milliliter) bottles Burgundy wine

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Metric US

Original recipe yields 6 cups

Directions

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.
Refrigerate to marinate for 24 hours, turning bag or basting occasionally.
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.

Nutrition

Amount Per Serving (6 total)

Calories
222 cal
11%

Fat
0.1 g
< 1%

Carbs
10.2 g
3%

Based on a 2,000 calorie diet

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Reviews (7)

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Richard Camilla Mikulic

Nov. 3, 2007

"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 ..." See moreused 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."

Jani

Dec. 12, 2005

"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...." See more"