- 18 x 1 1/2 oz. thin slices of muskox (top round)
- 6 oz. ham
- 6 oz. pickle
- 6 oz. carrot
- 1 tbsp. flour
- 2 tbsp. butter
- 12 oz. stock
- 6 oz. red wine
- seasoning
Rub muskox slices with salt, pepper and mustard. Cut ham, pickle and carrot 2 1/2" in length and place on slices of muskox. Roll up tightly and secure with tooth picks. Dip rolls in flour and fry in butter to brown on all sides. Add stock, cover and cook for 30 minutes. Add wine and reduce, scraping bottom of pan. Adjust seasoning. To serve, place a ring of warm potato salad on plate. Pour sauce in centre. Put rolls on top, cutting 1 open.
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