Ingredients

Muskox, about 1 lb. (454 grams)
Wild berries such as partridgeberries, cranberries or blueberries
Harwood Cabernet Sauvignon, about 1 cup (250 ml)
a couple of tablespoons of Harwood Marquesa, a Port-style wine
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