Stuffed Muskox Tenderloin with Cranberry Coulis

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Stuffed Muskox Tenderloin with Cranberry Coulis Ingredients

4 oz Muskox tenderloin; butter-	1 tb Butter
2 oz Swiss cheese; thinly sliced	1/2 cl Garlic; finely minced
1 Mushroom; sliced	Assorted fresh veggies
4 sm Broccoli florets	1 md Potato; boiled
CRANBERRY COULIS	2 tb Lemon juice
4 tb Cranberries	1 ts Soy sauce
2 ts Orange juice; fresh squeezed	1 ds Tabasco
SIDE DISH

Instructions for Stuffed Muskox Tenderloin with Cranberry Coulis

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. Source: News North, Jan.23, 98 Posted by: Jim Weller Posted to MM-Recipes Digest by "Rfm" on Sep 10, 98

Main Ingredient: BeefCuisine: Uncategorized

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