Entree: Canada – Northern Canada – Muskox Roast (Slow-roasted muskox joint seasoned and braised with aromatic herbs and root vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Additional 20 min

Total 2 hrs 25 min

Ingredients

- 3 lb (1.36 kg) muskox roast, boneless or tied
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (56 g) unsalted butter
- 6 cloves garlic, minced
- 2 tbsp (30 ml) fresh lemon juice
- 1 tbsp (7 g) crushed juniper berries
- 2 tsp (4 g) dried thyme or 6 sprigs fresh thyme
- 2 bay leaves
- 1 cup (240 ml) dry red wine (or additional stock)
- 2 cups (480 ml) beef or game stock
- 1 lb (450 g) Yukon Gold potatoes, cut into 1- to 1.5-inch (2.5–3.8 cm) pieces
- 8 oz (225 g) carrots, cut into 1-inch (2.5 cm) pieces
- 8 oz (225 g) parsnips, cut into 1-inch (2.5 cm) pieces
- 1 large onion, quartered
- 2 tbsp (30 ml) maple syrup or 1 tbsp (15 ml) honey (optional, to balance gamey flavor)
- Fresh parsley, chopped for garnish

Instructions

1. Preheat the oven to 325°F (163°C). Pat the muskox roast dry and season all over with kosher salt and black pepper.
2. Heat the vegetable oil in a large ovenproof Dutch oven or heavy roasting pan over medium-high heat until shimmering. Add the roast and sear on all sides until well browned, about 3–4 minutes per side. Remove roast and set aside.
3. Reduce heat to medium; add butter to the pan. When melted, add the minced garlic and crushed juniper berries and sauté 1 minute until fragrant. Stir in lemon juice and scrape up any browned bits from the bottom of the pan.
4. Pour in the red wine to deglaze, simmer 2–3 minutes to reduce slightly. Add the beef or game stock, thyme, and bay leaves. Return the roast to the pan.
5. Arrange the potatoes, carrots, parsnips, and onion around the roast. If using, drizzle maple syrup or honey over the vegetables. Cover the pan with a lid or tightly with foil.
6. Roast in the preheated oven until an instant-read thermometer inserted into the center of the roast reads 125–130°F (52–54°C) for medium-rare or 135–140°F (57–60°C) for medium, about 1 hour 15 minutes to 1 hour 45 minutes depending on roast size.
7. Remove roast from oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes. In the roasting pan, skim fat from the surface and simmer the pan juices over medium heat 3–5 minutes to concentrate; adjust seasoning.
8. Slice the roast against the grain, serve with the roasted root vegetables, spoon pan juices over the meat, and garnish with chopped parsley.