{"id":6184,"date":"2012-04-21T09:26:25","date_gmt":"2012-04-21T14:26:25","guid":{"rendered":"http:\/\/winetrailtraveler.com\/blog\/?p=6184"},"modified":"2012-04-21T09:26:25","modified_gmt":"2012-04-21T14:26:25","slug":"harwood-estate-vineyards-muskox-recipe","status":"publish","type":"post","link":"http:\/\/winetrailtraveler.com\/blog\/2012\/04\/21\/harwood-estate-vineyards-muskox-recipe\/","title":{"rendered":"Harwood Estate Vineyards’ Muskox Recipe"},"content":{"rendered":"

This recipe for Muskox a la Marquesa is from Harwood Estate Vineyards<\/span><\/a><\/span> located in Prince Edward County<\/span><\/a><\/span>, 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.<\/p>\n

Muskox a la Marquesa<\/strong><\/p>\n

Ingredients<\/p>\n

<\/strong>Muskox, about 1 lb. (454 grams)
\nWild berries such as partridgeberries, cranberries or blueberries
\nHarwood Cabernet Sauvignon, about 1 cup (250 ml)
\nHarwood Marquesa, a couple of tablespoons
\n1 onion
\n2 garlic cloves
\n\u00bd tsp. (2.5 ml) dry mustard
\n2 bay leaves
\n1 tsp. (5 ml) thyme
\nA bit of sugar if using partridgeberries or cranberries, as they are tart
\nSome vegetable stock<\/p>\n

Directions<\/strong><\/p>\n

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

    Yield: <\/strong>4 servings<\/p>\n

    Recipe provided by Harwood Estate Vineyards<\/span><\/a><\/span>, Hillier Ontario Canada<\/p>\n