Entree: Canada – Nunavut | Northern Canada – Muskox Roast

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs

Additional 35 min

Total 4 hrs

Ingredients

- 1 muskox roast, approx. 4 lb (1.8 kg)
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (8 g) crushed juniper berries
- 2 tbsp (8 g) fresh arctic thyme leaves (or common thyme)
- 2 tbsp (30 ml) rendered muskox fat or beef tallow (or canola oil)
- 4 garlic cloves, crushed
- 2 bay leaves
- 1 tbsp (8 g) minced fresh spruce tips (optional)
- 1 cup (240 ml) beef or muskox stock
- 1/2 cup (120 ml) dry red wine (optional; use additional stock if omitted)
- 1 lb (450 g) carrots, cut into 2-inch (5 cm) pieces
- 1 lb (450 g) rutabaga, peeled and cut into 1-inch (2.5 cm) cubes
- 8 oz (225 g) parsnips, halved lengthwise
- 8 oz (225 g) pearl onions, peeled
- 2 tbsp (16 g) all-purpose flour
- 4 tbsp (60 g) unsalted butter, divided
- 1.5 lb (680 g) Yukon Gold potatoes, peeled and cut for mashing
- 1/2 cup (120 ml) heavy cream or whole milk
- 2 tbsp (8 g) chopped fresh parsley
- Salt and pepper to taste for vegetables and potatoes

Instructions

Short Description:
A slow-roasted muskox roast seasoned with Arctic herbs and juniper, braised with root vegetables and served with buttery Yukon Gold mashed potatoes and a rich pan gravy.

Regional Notes:
This Nunavut-style roast emphasizes muskox, a locally hunted ungulate, and uses Arctic aromatics such as juniper berries and spruce tips (when available). The low-and-slow braise with root vegetables reflects northern preservation and cooking methods that deepen the concentrated, gamey flavor rather than masking it with heavy sauces.

1. Remove the muskox roast from the refrigerator 45–60 minutes before cooking to come toward room temperature. Preheat oven to 300°F (150°C).
2. Pat the roast dry. Rub the roast all over with kosher salt, black pepper, crushed juniper berries, and arctic thyme, pressing the seasonings into the meat.
3. Heat a large Dutch oven over medium-high heat. Add rendered muskox fat or tallow (or canola oil). When shimmering, sear the roast on all sides until well browned, about 3–4 minutes per side. Transfer the roast to a plate.
4. Reduce heat to medium. Add garlic, bay leaves, and spruce tips to the pot and cook 30 seconds until fragrant. Deglaze with the red wine (if using), scraping up browned bits, and let the liquid reduce by half (about 2–3 minutes). Add the stock and bring to a simmer.
5. Return the roast to the Dutch oven. Cover tightly and place in the preheated oven. Braise low and slow for about 2 hours.
6. After 2 hours, add the carrots, rutabaga, parsnips, and pearl onions around the roast. Re-cover and continue braising until the roast is fork-tender and vegetables are soft, about 1 more hour (total braise time about 3 hours). Internal temperature for a tender braise will generally be in the 145–160°F (63–71°C) range depending on cut and doneness preference; test for tenderness rather than only temperature.
7. While the roast finishes, prepare the mashed potatoes: place Yukon Gold potatoes in a pot of cold salted water, bring to a boil, and simmer until fork-tender, about 15–20 minutes. Drain well.
8. Mash the drained potatoes with 2 tbsp (30 g) butter and 1/2 cup (120 ml) heavy cream (or milk). Season with salt and pepper to taste and stir in 1 tbsp (4 g) chopped parsley. Keep warm.
9. When roast is tender, transfer the roast and vegetables to a cutting board and tent with foil to rest 15–20 minutes. Pour the braising liquid into a measuring cup and skim off excess fat; reserve about 2 tbsp (30 ml) of fat for the gravy.
10. Make the pan gravy: return 2 tbsp (30 ml) reserved fat to the Dutch oven over medium heat. Whisk in 2 tbsp (16 g) flour and cook 1–2 minutes to make a roux. Slowly whisk in the strained braising liquid (about 1–1 1/2 cups / 240–360 ml) and simmer until thickened, 3–5 minutes. Adjust seasoning with salt and pepper; finish with 1 tbsp (15 g) butter and the remaining chopped parsley.
11. Slice the muskox roast against the grain into 1/2-inch (1.3 cm) slices. To serve, spoon mashed potatoes onto plates, arrange slices of roast atop the potatoes, surround with braised root vegetables, and spoon the pan gravy over the meat. Garnish with extra thyme or spruce tips if available.