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Stuffed Muskox Tenderloin with Cranberry Coulis
4 oz Muskox tenderloin; butter- flied and slightly pounded
2 oz Swiss cheese; thinly sliced
1 Mushroom; sliced
4 sm Broccoli florets
4 tb Cranberries
2 ts Orange juice; fresh squeezed
1 tb Butter
1/2 cl Garlic; finely minced
Assorted fresh veggies
1 md Potato; boiled
2 tb Lemon juice
1 ts Soy sauce
1 ds Tabasco
Simmer the cranberries in the orange juice until they just start to burst. Set aside and keep warm.
Stuff the muskox with the cheese, mushroom and broccoli and roll it up and tie it with string. Bake for 25 minutes at 350 F. Untie the muskox and top with cranberry coulis.
Serve with fresh vegetables sauted in garlic butter and sprinkled with lemon juice and a boiled potato marinaded hot for a few minutes in soya and tabasco.
Original recipe: Dwight Hickey, Executive Chef, YK Inn, Yellowknife, NWT.