Easy Moose Rump Roast Recipes

PERFECT RUMP ROAST

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.

MOOSE CHUCK ROAST

Steps:

• The chuck roast doesn't need trimming usually. If you see a thin silver membrane somewhere, trim it off, but leave the rest of the fat. Now sprinkle the salt evenly all over the meat and leave it in the fridge overnight. This is called dry brining, and it amplifies the meat's own flavor.
• Take the meat out of the fridge and sprinkle the black pepper evenly all over the meat, just like with the salt.
• Fire up your grill, prepare it for indirect grilling. Have it running at 250° F. Use the snake method if you're using a kettle grill, or even better, a Slow 'N Sear. Place the meat on the indirect side and close the lid. Add some wood chunks for smoking on the glowing embers. I used two maple wood chunks for this one, but apple, oak, pecan et.c. works just as well.
• Monitor the meat temperature and look at the bark forming on the surface. When the meat temp hits 70° C (160° F) it is time to wrap it. It usually takes 3 hours, but completely depends on grill temp and thickness of the meat. Wrapping is done to avoid drying it out. If you think it needs more bark, then leave it for another 30 minutes before wrapping. Use two large (and equal) size aluminum foil sheets. Wrap it snugly with the first, and then continue with the second. Place the meat back on the grill and continue cooking it until the internal temperature is 95° C (203° F).
• Remove it, wrap it in a thick towel (a faux cambro), and let it rest for 1 hour before serving. Now unwrap it save the juice that is collected in the foil, it has a wonderful flavor. Pour it back over the sliced meat and serve.

EASY MOOSE RUMP ROAST

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 ITALIAN MOOSE ROAST SANDWICHES

Steps:

• Cut 20 small, deep slits all over the roast; stuff the slits with garlic and bouillon cubes, and place into a slow cooker. Drain half of the liquid from the peppers, then pour the remaining peppers and liquid over the roast. Season with Worcestershire sauce, and sprinkle the Italian dressing mix overtop.
• Cook on Low for 10 to 12 hours until the meat can easily be pulled apart. Shred the meat finely, and serve mounded on French rolls; dip into juices if desired.

VICKIE'S RUMP ROAST WITH GRAVY RECIPE

Steps:

• Place all ingredients in the crock pot .
• Cover and cook on low for 8 to 10 hours. Enjoy.

SLOW COOKER MOOSE ROAST

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.