- 4 x 3 oz escalope of musk ox
- 1 cup flour
- 2 tbsp olive oil
- 4 shallot, sliced
- 4 cup wild mushroom, sliced
- 2 cup port
- Place the escalope of musk ox between two layers of plastic wrap and
pound with the bottom of a frying pan or a rolling pin until thin. Remove
the plastic wrap and cover both sides of the scaloppini with well-seasoned
flour. Put the olive oil in a heavy-bottomed frying pan over a high heat.
Sear the scaloppini for two minutes per side and remove from the pan and
keep warm once browned.
- Turn the heat down to medium and add the shallots. Once they begin to
caramelize, after about 5 minutes, add the mushrooms and cook for about 2
minutes. Deglaze the pan with the port and allow the mixture to simmer for
a couple of minutes. Serve the musk ox scallopini on a plate with the port
and mushroom sauce over the top.