Sautee the scrunchions in a skillet over medium heat until the fat has rendered and they are golden brown. Add the onions, shallots and garlic and cook until soft. Transfer the mixture to a large roasting pan.
Brown the moose in the skillet used for the scrunchions and transfer to the roasting pan.
Add the wine, carrots, parsnips, turnip, thyme, bay leaves and 2/3 cup water to the roasting pan and sprinkle with the flour, salt and pepper.
Cover the roasting pan with aluminum foil and cook the bourguignon in the oven until tender, about 2 hours.
Garnish with the parsley and serve with the potato bread on the side.