Moose Rump Roast
6 lb Moose rump
4 tb Worcestershire sauce
Salt and pepper
1 lg Onion, sliced
1 ts Garlic powder
1/2 c Red wine
1 c Water
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
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
tsps corn starch with 1/2 cup water and pour into pan, stirring
constantly, until gravy is bubbling. Salt and pepper to taste.