READY IN 1+ days

Moose Marinade

Read Reviews (7)

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

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.

Kitchen-Friendly View

PREP 5 mins
READY IN 1 day 5 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 03, 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 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.

—Richard Camilla Mikulic

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Most Helpful Critical Review

Jun 23, 2005

The wine was overpowering and can be blamed for making this recipe a failure. Perhaps there is a specific burgundy that would work better with this recipe, but we sure didn't find it.

—CindyLu

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7 Ratings

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.

—Jani

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Nov 17, 2010

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!

—Mrs. Weston

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Aug 29, 2002

This really did take the gamey taste out of the moose roast. Too much of a wine taste for our daughter. Will use again.

—JUSTMABEL

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Dec 07, 2009

We used this marinade for venison ribs. They marinated overnight and were smoked all day the next day. Burgundy wine is really inexpensive and therefore good to use in a marinade. On other's advice I cut down on the wine and added some water.

—BrewCrew

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Oct 19, 2008

Used one bottle of merlot and dried thyme. I added marjoram, celery salt, sliced celery and mixed in some olive oil. After allowing to marinate overnight, it was slow cooked on the grill all day. We did top the moose with strips of bacon. I do not eat moose, but those who did really enjoyed it (I will try this made with beef). Thanks for the recipe!

—crazycatlady - "CCL"

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Nutrition

Calories
222 kcal
11%

Carbohydrates
10.2 g
3%

Cholesterol
0 mg
0%

Fat
0.1 g
< 1%

Fiber
0.7 g
3%

Protein
0.6 g
1%

Sodium
23 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Moose Marinade

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 222
Calories from Fat: < 1

% Daily Value *
Total Fat 0.1g < 1 %
Saturated Fat 0g < 1 %
Cholesterol 0mg 0 %
Sodium 23mg < 1 %
Potassium 327mg 9 %
Total Carbohydrates 10.2g 3 %
Dietary Fiber 0.7g 3 %
Protein 0.6g 1 %
** Sugars 3.3g
Vitamin A 36 %
Vitamin C 7 %
Calcium 4 %
Iron 11 %
Thiamin 3 %
Niacin 5 %
Vitamin B6 12 %
Magnesium 11 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.