Muskox tenderloin with red currant Jus with mushrooms, Fiddleheads and cauliflower puree

Preparation	30'
Difficulty	Easy
Game	Deer
Calories	500 - 600
Activity	Running M 46', F 63'
People	4
Wine pairing	Romagna DOC Sangiovese

Ingredients

G 750 muskox tenderloin cut into 4 pieces (185gr each approx.)
mL 125 demi glaze (highly reduced dark stock)
mL 60 port wine
mL 30 red currant jelly
N 1 large shallot minced
N 1 sprig thyme
N 1 bay leaf
G 250 fiddleheads
G 250 hen of the woods mushrooms (can sub your choice)
G 250 cauliflower
mL 60 heavy cream
G 100 butter cut into 3 pieces
Olive oil to taste
Salt and pepper to taste

*504 Kcal

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

The muskox, scientifically known as Ovibos moschatus, is an incredible arctic mammal that thrives in the harsh and sub-zero environments of the northern arctic regions of Alaska, Nunavut and Greenland. With its distinctively shaggy appearance, the muskox possesses a thick coat of long, coarse hair that provides warm against the extreme cold temperatures. These majestic creatures have curved horns, which both males and females have. Muskoxen are known for their herding behavior, forming tight circular groups that offer protection against predators. Their diet consists of tough tundra vegetation, including grasses and shrubs, which they forage by using their strong hooves to dig through the snow. Muskox meat is very similar to bison as they are in the Bovidae family and are actually closely related to sheep and goats. Muskox can be a rare meat to acquire but it can be substituted with bison, elk or any large game animal tenderloin.

Preparation

First sauté the minced shallot in a little oil for 3-4’ stirring occasionally. Add the port to deglaze and reduce for 1’ to cook off the alcohol. Add the herbs and the demi glaze. Reduce to thicken.
Steam the cauliflower for 4-5’ on high heat and transfer to a blender with the cream, 1 piece of butter and a big pinch of salt. Puree until smooth and keep warm.
Heat a large skillet on high heat. Season the tenderloin with salt and pepper. Add a little oil to the pan and add the meat then a piece of the butter. Sear the meat on all sides 2-3’ per side for medium rare. Take off and rest on a wire rack.
In the same meat pan add a little olive oil and the last piece of butter. Add the mushrooms and fiddleheads with a pinch of pepper. Cook on high heat for 2-3’ until the vegetables are tender.
Slice the tenderloin into 3-4 pieces each pieces, spread the cauliflower puree onto the plates. Arrange the sliced tenderloin with the vegetables and spoon the sauce on to finish.

Muskox tenderloin with red currant Jus with mushrooms, Fiddleheads and cauliflower puree

Ingredients

Preparation

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