Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Stuffed Muskox Tenderloin with Cranberry Coulis
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- #6805
serves/makes:
ready in:
30-60 minutes
30-60 minutes
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
added by
jweller
nutrition data
Nutritional data has not been calculated yet.
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