Recipe:  Muskox a la Marquesa

Wine Pairing:  Harwood Cabernet Sauvignon

Chef:  Judy Harwood 

Copyright © 2008, 2009, 2010 Harwood Estate Vineyards™ Inc.
Permission to redistribute with credits is summarily granted.


Muskox, about 1 lb. (454 grams)

Wild berries such as partridgeberries, cranberries or blueberries

Harwood Cabernet Sauvignon, about 1 cup (250 ml)

Harwood Marquesa, a couple of tablespoons

1 onion

2 garlic cloves

˝ tsp. (2.5 ml) dry mustard

2 bay leaves

1 tsp. (5 ml) thyme

A bit of sugar if using partridgeberries or cranberries, as they are tart

Some vegetable stock


  1. Brown cut-up onions and garlic cloves.

  2. Add cubed muskox and brown.

  3. Add all other ingredients and simmer until done, about 1 hour.

  4. Thicken with either a flour or cornstarch mixture (1 tbsp. in cold stock, shaken and added).

Yield: 4 servings.