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Reviewed: 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 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.

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Reviewer:

Richard Camilla Mikulic

	Cooking Level: Expert Home Town: Bratislava, Bratislavský Kraj, Slovakia Living In: Coquitlam, British Columbia, Canada
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Reviewed: 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.

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Reviewer:

Jani


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Reviewed: 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.

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Reviewer:

YOUR MOM


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Reviewed: 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.

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Reviewer:

JUSTMABEL


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Moose Marinade

Reviewer:

Richard Camilla Mikulic

Reviewer:

Jani

Reviewer:

YOUR MOM

Reviewer:

JUSTMABEL