Easy Moose Rump Roast Recipes

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SLOW-COOKED RUMP ROAST



Slow-Cooked Rump Roast image

I enjoy a good pot roast, but I was tired of the same old thing so I started experimenting. Cooking the beef in horseradish sauce gives it a tangy flavor. Even my young children love this rump roast recipe with its tender veggies and gravy. -Mimi Walker, Palmyra, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 8h50m

Yield 8 servings.

Number Of Ingredients 13

1 beef rump roast or bottom round roast (3 to 3-1/2 pounds)
2 tablespoons canola oil
4 medium carrots, halved lengthwise and cut into 2-inch pieces
3 medium potatoes, peeled and cut into chunks
2 small onions, sliced
1/2 cup water
6 to 8 tablespoons horseradish sauce
1/4 cup red wine vinegar
1/4 cup Worcestershire sauce
2 garlic cloves, minced
1-1/2 to 2 teaspoons celery salt
3 tablespoons cornstarch
1/3 cup cold water

Steps:

  • In a large skillet, brown roast on all sides in oil over medium-high heat; drain. Place carrots and potatoes in a 5-qt. slow cooker. Top with meat and onions. Combine the water, horseradish sauce, vinegar, Worcestershire sauce, garlic and celery salt; pour over meat. Cover and cook on low until meat and vegetables are tender, about 8 hours., Combine cornstarch and cold water until smooth; stir into slow cooker. Cover and cook on high until gravy is thickened, about 30 minutes.

Nutrition Facts : Calories 378 calories, Fat 15g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 507mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 35g protein. Diabetic Exchanges

PERFECT RUMP ROAST



Perfect Rump Roast image

For as long as I can remember, my mother has been fixing the perfect rump roast. It is by far my favorite meal. Served with rice and gravy, I am one happy camper. I love mine rare. Lately I have been fixing one on Sunday, having my Sunday meal and then I have the rest to eat on all week long. Life doesn't get any better. One thing my mom used to always remind me was to take your meat out well before you are going to cook it so it gets to room temperature.

Provided by Gone Fishin

Categories     Roast Beef

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (4 lb) rump roast (room temp.)
3 garlic cloves
1 tablespoon salt
1 tablespoon pepper
1 onion
1 cup water

Steps:

  • DO NOT USE A GLASS PAN FOR THIS RECIPE.
  • Pre-Heat the oven to 500 degrees.
  • Prep the roast by making 4-5 slits in the roast and filling the holes with salt, pepper and 1/2 of a clove of Garlic.
  • Now Salt and Pepper the rest of the roast.
  • Put the Roast in the oven and sear for 20 minutes.
  • Then add the water, the chopped onion and reduce the temperature to 275 degrees.
  • Cook for 20 minutes per lb. I like mine rare so that is what you will get if you cook for this period of time.

Nutrition Facts : Calories 916.8, Fat 55.2, SaturatedFat 21.7, Cholesterol 340.2, Sodium 1988.1, Carbohydrate 4.4, Fiber 0.9, Sugar 1.2, Protein 94.6

EASY MOOSE RUMP ROAST



Easy Moose Rump Roast image

Make and share this Easy Moose Rump Roast recipe from Food.com.

Provided by Iowahorse

Categories     One Dish Meal

Time 4h20m

Yield 1 roast

Number Of Ingredients 8

6 lbs moose rump roast
4 tablespoons Worcestershire sauce
vegetable oil
salt and pepper
1 large onion, sliced
1 teaspoon garlic powder
1/2 cup red wine
1 cup water

Steps:

  • 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.

SLOW COOKER MOOSE ROAST



Slow Cooker Moose Roast image

I had a moose roast sitting in my freezer for a couple of months, because I had no idea how to cook it, not being a wild game fan. A friend suggested this method of cooking it and it was delicious. I made it at Christmas along with the turkey, thinking my guests could have a taste and I wouldn't have to feel guilty about it being in my freezer anymore, but it was the hit of the dinner!

Provided by Lynda McLean Falloon

Categories     100+ Everyday Cooking Recipes

Time 8h10m

Yield 12

Number Of Ingredients 4

2 tablespoons vegetable oil
4 pounds moose roast
2 cups apple juice
1 (1 ounce) envelope dry onion soup mix

Steps:

  • Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.
  • Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 6.3 g, Cholesterol 73.7 mg, Fat 3.3 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 0.6 g, Sodium 272.6 mg, Sugar 4.6 g

PERFECT RUMP ROAST



Perfect Rump Roast image

Seasoned rump roast in a bed of vegetables. Slow cooked to perfection.

Provided by Maria P.

Categories     Main Dish Recipes     Roast Recipes

Time 17h30m

Yield 6

Number Of Ingredients 16

¾ cup red wine, divided
7 tablespoons olive oil, divided
1 ½ tablespoons kosher salt
2 teaspoons Italian seasoning
1 teaspoon red wine vinegar
½ teaspoon ground black pepper
1 pinch garlic salt
1 (2 1/2 pound) rump roast
1 tablespoon salted butter
1 cup vegetable broth
1 large Spanish onion, chopped
1 large bunch fresh parsley, chopped
5 medium carrots, halved
5 stalks celery, cut into large chunks
2 cloves garlic, minced
salt and ground black pepper to taste

Steps:

  • Whisk 1/4 cup wine, 3 tablespoons olive oil, kosher salt, Italian seasoning, vinegar, 1/2 teaspoon black pepper, and garlic salt together in a bowl and pour into a resealable plastic bag. Add rump roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
  • Remove roast from the refrigerator. Melt butter in a large skillet over medium-high heat. Sear roast in hot skillet, turning to brown all sides, about 10 minutes.
  • Place roast in a slow cooker with vegetable broth, remaining 1/2 cup red wine, onion, parsley, carrots, celery, remaining 4 tablespoons olive oil, garlic, salt, and pepper. Cover and cook on Low heat until roast is fall-apart tender, 9 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 438.5 calories, Carbohydrate 11.6 g, Cholesterol 72.1 mg, Fat 28.7 g, Fiber 3.2 g, Protein 27.9 g, SaturatedFat 7.2 g, Sodium 1713.6 mg, Sugar 4.9 g

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