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Stuffed Muskox Tenderloin with Cranberry Coulis


Yield: 1 Serving

4 oz Muskox tenderloin; butterflied and slightly pounded
2 oz Swiss cheese; thinly sliced
1 Mushroom; sliced
4 sm Broccoli florets

CRANBERRY COULIS
4 tablespoon Cranberries
2 tsp Orange juice; fresh squeezed

SIDE DISH
1 tablespoon Butter
1/2 clove Garlic; finely minced
Assorted fresh vegetables
1 med Potato; boiled
2 tablespoon Lemon juice
1 tsp Soy sauce
1 dash 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 sautéed 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.




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