Reviewed: Nov. 12, 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!

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3 users found this review helpful

Reviewer:

Mrs. Weston

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Handewitt, Schleswig-Holstein, Germany

Living In: 100 Mile House, British Columbia, Canada

Reviewed: Dec. 6, 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.

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Reviewer:

BrewCrew

Cooking Level: Expert

Home Town: Harvard, Illinois, USA

Living In: Milwaukee, Wisconsin, USA

Reviewed: 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!

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Reviewer:

crazycatlady - "CCL"

Cooking Level: Intermediate

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

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

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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2 users found this review helpful