Moose Marinade


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

Prep Time:
5 mins
Additional Time:
1 day
Total Time:
1 day 5 mins
6 cups


  • 1 onion, chopped

  • 1 carrot, cut into thick strips

  • ½ teaspoon chopped fresh thyme

  • 2 bay leaves

  • 3 cloves garlic, crushed

  • cup fresh celery leaves

  • cup fresh parsley leaves

  • salt and pepper to taste

  • 2 (750 milliliter) bottles Burgundy wine


  1. 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.

  2. Refrigerate to marinate for 24 hours, turning bag or basting occasionally.

  3. 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 (per serving)

222 Calories
0g Fat
10g Carbs
1g Protein
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.