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Ingredients
- 2 Tbsp. canola oil
- 2 x onion, diced
- Â Â salt
- Â Â pepper
- 2 lb musk ox, shoulder, cubes
- 3 x parsnip, roughly, minced
- 3 x carrot, roughly, minced
- 12 x shallot, peeled, and, whole
- 1 x 750 ml bottle red wine
- 2 c. demi glace
Directions
- 2 C. wild berries, (cloudberries, blackberries, Saskatoon berries), If fresh is not available, us a good compote. IKEA makes a good one.
- Put the canola oil in a large, heavy-bottomed saucepan over a medium heat. Season the meat with salt and pepper. Once the oil is warm, sear and seal the meat by browning it. Then, remove the meat from the pan and set aside on a plate. Add in the onions to the pan and allow to sear for a couple of min or possibly till they begin to caramelize. Return the seared musk ox pcs to the pan with the onion. Add in the red wine, parsnips, carrots, shallots and simmer till tender, about 45 min.
- Add in 3 Tbsp. of the IKEA compote to the musk ox casserole 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 189g | |
| Recipe makes 6 servings | |
| Calories 171 | |
| Calories from Fat 42 | 25% |
| Total Fat 4.76g | 6% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.02g | |
| Cholesterol 0mg | 0% |
| Sodium 25mg | 1% |
| Potassium 293mg | 8% |
| Total Carbs 8.93g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.46g | 2% |
| Protein 0.7g | 1% |
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