Stuffed Muskox Tenderloin with Cranberry Coulis

Try this Stuffed Muskox Tenderloin with Cranberry Coulis recipe, or contribute your own. "Game" and "Stuffed" are two of the tags cooks chose for Stuffed Muskox Tenderloin with Cranberry Coulis.

Cuisine: AmericanMain Ingredient: Beef

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Ready in 1 hours
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Original recipe makes 1 Servings

1/2 clGarlic; finely minced

1 Mushroom; sliced

2 tbLemon juice

4 smBroccoli florets

2 tsOrange juice; fresh squeezed

Assorted fresh veggies

1 tsSoy sauce

1 dsTabasco

2 ozSwiss cheese; thinly sliced

1 tbButter

4 ozMuskox tenderloin; butter-

CRANBERRY COULIS

SIDE DISH

4 tbCranberries

1 mdPotato; boiled

Stuffed Muskox Tenderloin with Cranberry Coulis Preparation

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