Moose Rump Roast
Yield
15 servingsPrep
20 minCook
4 hrsReady
4 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 ½ | pounds |
moose rump roast
|
* |
| 4 | tablespoons |
worcestershire sauce
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | large |
onions
sliced |
|
| 1 | teaspoon |
garlic powder
|
|
| ½ | cup |
red wine
|
*
|
| 1 | cup |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.9 | kg |
moose rump roast
|
* |
| 6E+1 | ml |
worcestershire sauce
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | large |
onions
sliced |
|
| 5 | ml |
garlic powder
|
|
| 118 | ml |
red wine
|
*
|
| 237 | ml |
water
|
|
Directions
Trim off all excess fat and rub roast all over with vegetable oil.
Sprinkle on salt, pepper and garlic powder.
Slice onion and lay in bottom of roasting pan.
Pour two tablespoons of worcestershire 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℉ (160℃). for 3½ 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 tsps corn starch with ½ cup water and pour into pan, stirring constantly, until gravy is bubbling.
Salt and pepper to taste.
