- Serves: 6
- Cook Time:
- Prep Time: 25 minutes
- Effort: easy
- 1 kg musk ox shoulder, cubed
- 2 tbsp vegetable oil
- 2 onions, diced
- 3 parsnips, roughly chopped
- 3 carrots, roughly chopped
- 12 small shallots, peeled and left whole
- 1 bottle of red wine, such as Pelee Island Pinot Noir
- 500 ml reduced veal stock, (demi-glace)
- 3 tbsp wild or cultivated berries, such as blackberries, blueberries, bilberries
- salt, and freshly ground black pepper
Tips and Suggestions
Musk ox is native to Canada. You can use buffalo or bison meat instead, available from specialist mail order butchers. Alternatively, use venison.
1. Season the meat well with salt and freshly ground black pepper.
2. Heat the oil in a heavy-based high-sided frying pan or casserole over medium heat. Add the meat and quickly sear on all sides. Remove the meat from the pan using a perforated spoon.
3. Add the onions and fry for a few minutes or until they begin to colour.
4. Return the meat to the pan and fry until browned.
5. Add the parsnips, carrots, shallots and fry for a minute or two.
6. Pour in the wine, cover and bring to the boil. Reduce the heat and simmer gently for about 45 minutes until tender.
7. Check the seasoning. Stir in the berries just before serving.
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