Muskox Stew

Moskusoksegryde

Ingredients11

• muskox stewing meat800 g
• yellow onion1
• carrots3
• potatoes400 g
• turnip200 g
• beef or game stock750 ml
• water250 ml
• bay leaves2
• black peppercorns8
• salt1 tsp
• unsalted butter1 tbsp

Method

1. Cut the muskox into large cubes and pat dry. Peel and roughly chop the onion, carrots, potatoes, and turnip.
2. Melt the butter in a heavy pot over medium heat and brown the meat in batches until well colored. Set the meat aside.
3. Soften the onion in the same pot for a few minutes, then return the meat and add the stock, water, bay leaves, and peppercorns.
4. Bring to a gentle simmer, cover, and cook for about 2 hours until the meat is nearly tender.
5. Add the carrots, potatoes, and turnip. Simmer uncovered for 30 to 40 minutes until the vegetables are soft and the meat is tender.
6. Season with salt, discard the bay leaves, and serve hot.