Greenlandic Roast Muskox with Potatoes

Name: Greenlandic Roast Muskox with Potatoes
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 1000 g Muskox (from a lawful, inspected source); 60 g Unsalted Butter (softened); 5 g Fresh Rosemary (finely chopped); 10 g Salt; 3 g Black Pepper; 600 g Potato (cut into wedges); 40 ml Vegetable Oil; 6 g Salt

Lean muskox benefits from careful roasting and a coating of butter and rosemary to keep it succulent. Roasted potatoes make a fitting, simple side for this northern main course.

Prep

20m

Cook

1h 15m

Serves

Estimated

Nutrition

Per serving

583kcal

Calories

56g

Protein

29g

Fat

27g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Roast

1kg
Muskox (from a lawful, inspected source)
60g
Unsalted Butter (softened)
5g
Fresh Rosemary (finely chopped)
10g
Salt
3g
Black Pepper

Potatoes

600g
Potato (cut into wedges)
40ml
Vegetable Oil
6g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Heat the oven to 180°C (356°F).
02
Pat the muskox dry and rub it with the unsalted butter and fresh rosemary.
03
Season the muskox with the salt and black pepper, then place it in a roasting pan.
04
Roast until the muskox reaches 71°C (160°F), then rest it before slicing.
05
Toss the potato with the vegetable oil and the salt.
06
Spread the potato on a tray and roast at 200°C (392°F) until golden outside and tender inside.
07
Rest the muskox briefly before slicing, then serve it with the roasted potato.

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