Jellied Moose Nose

8
Servings
3h
Prep Time
3h
Cook Time
6h
Ready In


"I must confess I have not yet tried this recipe mainly for lack of a moose nose... But sometime maybe... "Northern Cookbook"from the Ministry of Indian Affairs Ottawa Canada edited by Eleanor A. Ellis"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (23.2 g)
  • Calories 10.2
  • Total Fat - 0.1 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 291.8 mg
  • Total Carbohydrate - 2 g
  • Dietary Fiber - 0.4 g
  • Sugars - 0.6 g
  • Protein - 0.2 g
  • Calcium - 9.9 mg
  • Iron - 0.2 mg
  • Vitamin C - 1.3 mg
  • Thiamin - 0 mg

Step 1

Cut the upper jaw bone of the moose just below the eyes.

Step 2

Place in a large kettle of scalding water and boil for 45 minutes.

Step 3

Remove and chill in cold water.

Step 4

Pull out all the hairs - these will have been loosened by the boiling and should come out easily ( like plucking a duck).

Step 5

Wash thoroughly until no hairs remain.

Step 6

Place the nose in a kettle and cover with fresh water.

Step 7

Add onion,garlic,spices and vinegar

Step 8

Bring to a boil then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid.

Step 9

When cool take the meat out of the broth and remove and discard the bones and the cartilage.You will have two kinds of meat,white meat from the bulb of the nose and thin strips of dark meat from along the bones and jowls.

Step 10

Slice the meat thinly and alternate layers of white and dark meat in a loaf pan.

Step 11

Reheat the broth to boiling then pour the broth over the meat in the loaf pan.

Step 12

Let cool until jelly has set.

Step 13

Slice and serve cold.

Tips & Variations


No special items needed.