This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Moose Marinade

By: Linda

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

Rate/Review | Read Reviews (7)

Prep Time:
5 Min

Ready In:
1 Day 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 cups

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

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.