Roast – Moose Rump
This was prepared on a very cold December day with a moose harvested one mile from the front door. Just because we are rednecks doesn’t mean we don’t eat like kings.
The potatoes were grown in our garden. The eggs in the Yorkshire pudding were produced by our chickens. The raw milk in the mashed potatoes was sourced from a local farm. Everything but the peas was sourced within 20 miles of the house.
- 4 lbs moose rump roast
- 4 tbsp Worcestershire Sauce
- vegetable oil
- Salt and Pepper
- 1 large onion sliced
- 1 tsp Garlic Powder
- 1/2 cup Red Wine
- 1 cup water
- 2 cups water
- 2 tbsp Butter
- 2 tbsp flour
- Seasoning to taste
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 or lid 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.
Add 2 cups of water to roasting pan.
Scrape drippings off bottom and bring to a boil.
Brown butter in saucepan.
Whisk in flour and continue to whisk until butter is completely absorbed.
Slowly pour water from roasting pan into the butter and flour mixture.
Continue on a medium high heat, whisking until gravy thickens.
Season to taste.