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Musk ox scaloppine

Michael Allemeier from Cook Like a chef
A delicious easy-to-prepare supper from Michael Allemeier: tender escalopes in a superb port and mushroom sauce

Musk ox scaloppine

Method

1. Place the escalopes between two layers of cling film and pound with a meat mallet until thin. Dust both sides with well-seasoned flour.

2. Heat the olive oil in a heavy-based frying pan over high heat. Sear the meat on both sides. Once browned, remove from the pan and keep warm.

3. Reduce the heat to medium. Add the shallots and gently fry for 5-7 minutes until beginning to colour.

4. Add the mushrooms and fry for 2-3 minutes.

5. Deglaze the pan with the port. Allow to simmer briskly for a couple of minutes.

6. Place the escalopes on warmed serving plates and spoon the port and mushroom sauce over the top.

Cooks Notes:
Musk ox is native to Canada. You can use buffalo or bison meat instead, available from specialist mail order butchers. Alternatively, use venison.

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Serves: 4

Prep: 15 min
Cook: 15 min

Ingredients
4 musk ox escalopes, weighing 100-120g each
seasoned plain flour, for dusting
2 tbsp Olive oil
4 Shallots, sliced
225g wild or cultivated mushrooms, sliced
500ml port
Salt, and freshly ground black pepper