Musk Ox


4 x 250g musk ox loin
Olive oil
800g boiled new potatoes
8 whole garlic clove
150 – 250g olives
A few sprigs of thyme
250g peeled & sliced flat mushrooms

For the Braised Red Cabbage:

1 Red Cabbage
2 Bay Leaves
½ Cinnamon Stick
½ cup Brown Sugar
½ cup Redcurrant Jelly
1 cup Orange Juice
1 cup Red Wine
½ cup Orange Marmalade
Pinch ground Mixed Spice
3 Star Anise
Salt and Pepper


Shred the cabbage and put into a large pan. Add all other ingredients and cover with
tin foil. Cook in the oven for 2-3 hours, gas mark 4 or equivalent.

For the parsnip crisps:

1 parsnip peeled topped & bottomed. Slice thinly on a mandolin and deep fry until
golden brown. Dry on a paper towel then serve.

In a hot pan pour some olive oil, add the chopped new potatoes, garlic and olives,
toss occasionally and add the thyme and pinch of sea salt and black pepper. Toss
and serve.

Rub some olive oil on the steaks and season and on a hot griddle pan cook to your
preferred taste. When you turn your steak add the sliced mushrooms and cook.

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