Recipe - Stuffed Muskox Tenderloin With Cranberry Coulis

4 ounce Muskox tenderloin; butter
flied and slightly pounded
2 ounce Swiss cheese; thinly cut or sliced up
1 Mushroom; cut or sliced up
4 small Broccoli florets

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

SIDE DISH
1 tablespoon Butter
One half cl Garlic; finely minced
Assorted fresh veggies
1 md Potato; boiled
2 tablespoon Lemon juice
1 teaspoon Soy sauce
1 ds 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 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 MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 10, 98