Stuffed Muskox Tenderloin with Cranberry Coulis Recipe

ingredients

4 ounces muskox tenderloin, butterflied and slightly pounded
2 ounces Swiss cheese, thinly sliced
1 mushroom, sliced
4 small broccoli florets

CRANBERRY COULIS
4 tablespoons cranberries
2 teaspoons orange juice, fresh squeezed

SIDE DISH
1 tablespoon butter
1/2 clove garlic, finely minced
assorted fresh vegetables
1 medium potato, boiled
2 tablespoons lemon juice
1 teaspoon soy sauce
1 dash Tabasco sauce

directions

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 degrees F. Untie the muskox and top with cranberry coulis.

Serve with fresh vegetables sauteed in garlic butter and sprinkled with lemon juice and a boiled potato marinated hot for a few minutes in soy sauce and Tabasco.

Recipe Source: Dwight Hickey, Executive Chef, YK Inn, Yellowknife, Northwest Territories, Canada

nutrition data

Nutritional data has not been calculated yet.