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

Linda
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

221.9 calories; 0.6 g protein; 10.2 g carbohydrates; 0 mg cholesterol; 23.3 mg sodium. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 5 stars
11/04/2007
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. Read More
(13)

Most helpful critical review

Rating: 2 stars
06/24/2005
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. Read More
(3)
10 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
11/03/2007
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. Read More
(13)
Rating: 5 stars
12/12/2005
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. Read More
(6)
Rating: 4 stars
11/17/2010
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! Read More
(5)
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Rating: 4 stars
08/29/2002
This really did take the gamey taste out of the moose roast. Too much of a wine taste for our daughter. Will use again. Read More
(4)
Rating: 5 stars
12/07/2009
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. Read More
(3)
Rating: 5 stars
10/19/2008
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! Read More
(3)
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Rating: 2 stars
06/23/2005
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. Read More
(3)
Rating: 4 stars
09/19/2016
I've used this marinade 3 or 4 times my guest are always pleased with how it turns out I've scaled it down for smaller portions... excellent for venison great for a roast of beef... huge Read More
Rating: 5 stars
06/30/2019
Fabulous!!! Read More