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Print this Recipe    Stuffed Muskox

Stuffed Muskox Tenderloin with Cranberry Coulis
Yield: 1 Servings

4 oz muskox tenderloin, butterflied and slightly pounded
2 oz Swiss cheese, thinly sliced
1 mushroom, sliced
4 broccoli florets

4 tbsp cranberries
2 tsp orange juice, fresh squeezed

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, 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 hot potato sprinkled with soya and
Tabasco.

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