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Roasted Moose Rump
Sent in by Rocky Jay.
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~ 6 – 8 lb. moose rump roast, trimmed of fat
~ olive oil
~ 1/4 cup Worcestershire sauce
~ seasoning salt
~ pepper
~ garlic powder
~ 1 large onion, sliced
~ 1/2 cup red wine
~ 1 cup water
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Lightly rub the roast all over with olive oil.
Sprinkle with seasoning salt, pepper and garlic powder.
Place half of the sliced onion in the bottom of a roasting pan. Pour 1/2 the Worcestershire sauce on the onion.
Place the roast on the onion and pour on the rest of the sauce and top with the rest of the onion.
Mix the wine and water together and pour into the pan.
Cover and bake at 325 degrees for 3 1/2 - 4 hours.
Baste every 30 minutes with the pan drippings. Add water as needed.
Remove from the oven and let rest covered for 10 minutes before slicing and serving.
You can remove the meat to a warm platter and cover it then use the pan drippings to make gravy.
Serve with mashed potatoes, mixed vegetables, hot biscuits and enjoy.
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