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Ingredients
- 6Â 1/2 lb Moose rump roast
- 4 Tbsp. Worcestershire sauce
- Â Â Vegetable oil
- Â Â Salt and pepper
- 1 lrg Onion, sliced
- 1 tsp Garlic pwdr
- 1/2 c. Red wine
- 1 c. Water
Directions
- Trim off all excess fat and rub roast all over with vegetable oil. Sprinkle on salt, pepper and garlic pwdr. Slice onion and lay in bottom of roasting pan. Pour two Tbsp. of worcestershire over onions. Place roast on onion slices. Pour rest of worcestershire sauce over roast. Add in wine and water. Seal roasting pan with aluminum foil and bake at 325 degrees for 3 1/2 to 4 hrs, adding water as necessary to keep moist. When roast is done, remove from pan. To make gravy, add in 2 c. water to contents of roasting pan. Bring to boil and scrape bottom of pan. Mix 3 tsps corn starch with 1/2 c. water and pour into pan, stirring constantly, till gravy is bubbling. Salt and pepper to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 560g | |
| Calories 216 | |
| Calories from Fat 1 | 0% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 687mg | 29% |
| Potassium 921mg | 26% |
| Total Carbs 30.95g | 8% |
| Dietary Fiber 2.6g | 9% |
| Sugars 13.95g | 9% |
| Protein 2.04g | 3% |
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