Jellied Moose Nose
Recipe: #12321
March 24, 2014
Categories: Side Dishes, Game, Moose, Native American No Eggs, Non-Dairy, more
"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"
Ingredients
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 by Step Method
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
No special items needed.