Moose Bourguignon

1. Bacon Rendering: Cook until crispy, reserve fat and bacon
2. Meat Browning: Brown moose in batches in bacon fat
3. Aromatics: Sauté vegetables in same pot
4. Deglazing: Add wine, scraping up browned bits
5. Long Braise: 325°F for 3-4 hours until fork-tender
6. Finishing: Thicken sauce, adjust seasoning

Wine: Burgundy Pinot Noir, Oregon Pinot Noir Professional Service: With egg noodles or mashed potatoes