Hearty Greenlandic Muskox Stew with Arctic Herbs

Name: Hearty Greenlandic Muskox Stew with Arctic Herbs
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: 2 lbs muskox meat; 1 tbsp olive oil; Salt and pepper; 1 cup red wine; 2 cloves garlic; 2 sprigs thyme; 1 bay leaf; 1 tbsp butter; 1 large onion; 2 carrots; 1 parsnip; 3 cups beef or game broth; 2 cups potatoes; 1 tsp juniper berries; 1/2 tsp dried seaweed flakes; Fresh parsley; Arctic thyme

A Warming Stew with Rich Flavors and Northern Delights

Savor the unique taste of muskox paired with fragrant Arctic herbs in this comforting stew.

3 h 30 min
6
Intermediate

Ingredients

For the Muskox

2 lbs muskox meat

diced into 1-inch cubes

1 tbsp olive oil

Salt and pepper

to taste

For the Marinade

1 cup red wine

2 cloves garlic

minced

2 sprigs thyme

1 bay leaf

For the Stew Base

1 tbsp butter

1 large onion

chopped

2 carrots

sliced

1 parsnip

sliced

3 cups beef or game broth

2 cups potatoes

peeled and cubed

1 tsp juniper berries

crushed

1/2 tsp dried seaweed flakes

For the Garnish

Fresh parsley

chopped

Arctic thyme

finely chopped

Preparation

Marinating the Muskox

Place meat in bowl

Place the muskox cubes in a large bowl.

Add marinade ingredients

Add red wine, minced garlic, thyme, and bay leaf.

Refrigerate

Cover and refrigerate for at least 4 hours, preferably overnight.

Preparing the Vegetables

Chop veggies

Chop onion, slice carrots, and parsnip.

Ensure the muskox cubes are not too small to maintain moisture during cooking.

Prepare potatoes

Peel and cube the potatoes.

Crush spices

Crush juniper berries and set aside.

Use a mix of Yukon Gold and Russet potatoes for texture variety.

Cooking Process

Searing the Meat

Drain the marinade and pat the muskox dry, then sear in hot olive oil until browned.

Building the Stew Base

In a large pot, melt butter, add onions, carrots, and parsnips, sauté until golden.

Simmering the Stew

Add seared muskox, broth, potatoes, juniper berries, and seaweed flakes. Simmer until meat is tender.

Plating & Serving