Name: Stuffed Muskox Tenderloin with Cranberry Coulis
Ingredients: 4 oz Muskox tenderloin; butter- flied and slightly pounded; 2 oz Swiss cheese; thinly sliced; 1 Mushroom; sliced; 4 sm Broccoli florets; 4 tb Cranberries; 2 ts Orange juice; fresh squeezed; 1 tb Butter; 1/2 cl Garlic; finely minced; Assorted fresh veggies; 1 md Potato; boiled; 2 tb Lemon juice; 1 ts Soy sauce; 1 ds Tabasco

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Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Swiss	Game, Steak, Sauces, Jw	1	Servings

INGREDIENTS

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

INSTRUCTIONS

CRANBERRY COULIS
SIDE DISH
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" <Robert-Miles@usa.net> on Sep 10, 98

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