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Braised Moose

Stan & Barb Pietrzyk

  • 2 lb. Moose Roast
  • 1 cup water
  • 1 small onion, chopped
  • 1 cup cranberry juice
  • Bay leaf
  • 1 Tbs. flour
  • 1Tbs. butter
  • Pinot Noir

Place roast in large bowl, cover with Pinot Noir and marinate in refrigerator for two days. Remove roast from marinade and discard marinade. Place roast in a baking pan with the water, bake covered for 45 minutes at 300 degrees. Add bay leaf, chopped onions and cranberry juice. Cover and bake at 145 degrees for an additional 45 minutes or until tender. Remove meat and add flour and butter to drippings to make gravy and serve.

Some good friends gave me a gift certificate for my birthday to a wonderful French restaurant called La Petite Maison, located in Waterville, NY.  They had beef tenderloin in a red wine reduction sauce for a special and it was so good that Troy came up with his version of it. Here it is, I hope you enjoy it as much as we do.

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