Moose Rump Roast
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INGREDIENTS 6 to 7 pound moose rump roast
4 tablespoons Worcestershire sauce
Vegetable oil
Salt and pepper
1 large onion, sliced
1 teaspoon garlic powder
1/2 cup red wine
1 cup waterTrim off all excess fat and rub roast all over with vegetable oil.
Slice onion and lay in bottom of roasting pan. Pour 2 tablespoons of Worcestershire sauce over onions. Place roast on onion slices. Pour rest of Worcestershire sauce over roast. Add wine and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3-1/2 to 4 hours, adding water as necessary to keep moist. When roast is done, remove from pan.
To make gravy, add 2 cups water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 teaspoons cornstarch with 1/2 cup water and pour into pan; stirring constantly, until gravy is bubbling. Salt and pepper to taste.