Hearty Greenlandic Muskox Stew with Arctic Herbs
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
For the Marinade
For the Stew Base
For the Garnish
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
Hearty Greenlandic Muskox Stew with Arctic Herbs
Hearty Greenlandic Muskox Stew with Arctic Herbs
Plating & Serving
Serve the stew in deep bowls, garnished with freshly chopped parsley and a sprinkle of Arctic thyme for an earthy aroma.