This recipe for Muskox a la Marquesa is from Harwood Estate Vineyards located in Prince Edward County, Ontario. The suggested pairing is Harwood Cabernet Sauvignon. The ingredients include Cabernet Sauvignon and Marquesa, a Port-style wine from Harwood Estate. The recipe is by Chef Judy Harwood.

Muskox a la Marquesa

Ingredients

Muskox, about 1 lb. (454 grams)
Wild berries such as partridgeberries, cranberries or blueberries
Harwood Cabernet Sauvignon, about 1 cup (250 ml)
Harwood Marquesa, a couple of tablespoons
1 onion
2 garlic cloves
½ tsp. (2.5 ml) dry mustard
2 bay leaves
1 tsp. (5 ml) thyme
A bit of sugar if using partridgeberries or cranberries, as they are tart
Some vegetable stock

Directions

1. Brown cut-up onions and garlic cloves.
2. Add cubed muskox and brown.
3. Add all other ingredients and simmer until done, about 1 hour.
4. Thicken with either a flour or cornstarch mixture (1 tbsp. in cold stock, shaken and added).

Yield: 4 servings

Recipe provided by Harwood Estate Vineyards, Hillier Ontario Canada