Recipes Moose Marinade 4.0 (10) 9 Reviews 4 Photos Even people who say they don't like wild game, will like this!! Also a great marinade for venison. Recipe by Linda Updated on July 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 4 4 4 4 Prep Time: 5 mins Additional Time: 1 day Total Time: 1 day 5 mins Servings: 6 Yield: 6 cups Jump to Nutrition Facts Ingredients 1 onion, chopped 1 carrot, cut into thick strips ½ teaspoon chopped fresh thyme 2 bay leaves 3 cloves garlic, crushed ⅛ cup fresh celery leaves ⅛ 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. I Made It Print Nutrition Facts (per serving) 222 Calories 0g Fat 10g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 222 % Daily Value * Total Fat 0g 0% Sodium 23mg 1% Total Carbohydrate 10g 4% Dietary Fiber 1g 3% Total Sugars 3g Protein 1g Vitamin C 4mg 22% Calcium 34mg 3% Iron 1mg 6% Potassium 327mg 7% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved