This is a slightly sweet marinade that is the perfect complement to game meat. Strain the drippings off after cooking to make a delicious gravy. I kid you not. This recipe is amazing.
- 1/4 cup honey
- 1/2 cup red wine (white works in a pinch)
- 1 tbs apple cider vinegar or red wine vinegar
- 1/4 cup ketchup
- 2 tbs Worcestershire sauce
- 1/4 tsp oregano
- 1/4 tsp basil
- 1/4 tsp thyme
- 1/4 tsp pepper
- 1 tbs garlic powder
- 1 onion (you can mince, dice or ring the onions)
Pour marinade over Moose meat, cover, and refrigerated overnight (24 hrs is ideal).
When ready to cook, preheat oven to 350 degrees Fahrenheit. Place meat and remaining marinade into a casserole spread evenly so that no pieces are stacked. Bake for 45-50 minutes or to an internal temp of 150-160 degrees F.
Once cooked move meat to a covered serving dish. Strain the juices into a small pot. Bring juices to boil over high heat stirring constantly and let reduce a bit. Thicken with corn starch/water mixture. I put about a tbs in a small Tupperware with enough water to make a thin paste then pour into drippings stirring constantly. Add a bit of salt to taste. Reduce heat and let simmer 1-2 minutes.