INGREDIENTS:

• 4 ounces Muskox tenderloin; butterflied and slightly pounded
• 2 ounces Swiss cheese; thinly sliced
• 1 Mushroom; sliced
• 4 small Broccoli florets

***CRANBERRY COULIS***

• 4 tablespoons Cranberries
• 2 teaspoons Orange juice; fresh squeezed

***SIDE DISH***

• 1 tablespoon Butter
• 1/2 clove Garlic; finely minced
• Assorted fresh veggies
• 1 medium Potato; boiled
• 2 tablespoons Lemon juice
• 1 teaspoon Soy sauce
• 1 dash Tabasco

Directions:

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 and 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 potato marinaded hot for a few minutes in soya and Tabasco.