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Moose Rump Roast

6-7 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

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.

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