Cooking
The deep purple meat from muskox is a gourmet’s delight and is a naturally ‘organic’ alternative to beef. Used for centuries in traditional Inuit cooking, muskox is prized for its lean yet well-marbled meat.
Muskox roam free in the Canadian North feeding on natural lichen, grasses and sedges during summer and woody plants during winter. It is their natural diet and pristine habitat that makes them a truly natural food source. Their diet and habitat contributes to the leanness of the meat, the tender texture and the deep, rich flavour.
The meat provides an excellent source of protein, iron and B vitamins. Because it has a higher moisture content than beef it is extremely tender when prepared properly.
For steak, roast and loin cuts cook to medium-rare at to preserve the tender texture. Over-cooking can result in tough and chewy meat.
For other cuts such as legs and shoulders, braise in liquid either on the stove or in the oven at a low temperature for a long period of time to break down the meat into meltingly tender mouthfuls.
No matter how you prepare it, muskox is a taste of the Canadian North not to be missed.
