We usually use our blackcurrant wine vinegar with beef, pork, duck and wild goose. But last fall, we experimented it with deer and moose.  Simply prepared, we changed a few ingredients and, each time, we were surprisingly happy with the results.


Meat of your choice for 4 persons (deer, moose, wild goose)

  • 1/3 cup of blackcurrant vinegar (Cass’Isle d’Orléans)
  • 1 medium onion
  • garlic, cut lengthwise
  • butter
  • fine herbs – oregano or thyme
  • salt and pepper

Preparation and instructions:

With the tip of a knife, cut slits in the meat to insert the garlic.  Pour the blackcurrant vinegar on the meat.

In a skillet, sear the meat in butter and vinegar.

Then, place the meat and liquids in a baking dish.

Add seasoning (oregano – thyme), salt and pepper

Cover and bake at 375 degrees, or until meat is done, to your liking.

You may also choose a slower process by cooking the meat at 275 degrees.

During the cooking process, baste the meat with its own broth and add a little bit of water, if necessary.

Carve and serve.

It is recommended to marinate the meat with the vinegar a few hours prior to cooking it, especially if the animal is older.  The meat will be more tender and delicious.

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