Moose Nose Recipes

MOOSE NOSE

Steps:

• Place nose in large pot -- hide, hair and all!
• Boil for 2 hours.
• Don't look in the pot during cooking.
• Cool dish down until you can handle it, then skin the nose without fainting.
• Discard the hide. Wash the nose in cold water. Place the nose in a pot of clean, cold water. Add salt & pepper to your taste, bay leaves, and onions. Boil until tender.
• Chill and serve sliced on crackers with a smear of cream cheese.

JELLIED MOOSE NOSE RECIPE

Steps:

• Cut the upper jaw bone of moose just below the eyes.
• Boil it in a large kettle of scalding water for 45 minutes.
• Remove the boiled moose and chill it in cold water.
• Pull out all the hair because boiling has loosened them, and now they can easily be removed. - --Wash it thoroughly so that no hair left behind.
• Fill a kettle with freshwater and place the nose in it.
• Now also add onion, garlic, spices, and vinegar in it.
• Bring it to a boil, then cook it on a reduced flame till tender.
• Let it cool overnight in the liquid.
• When cool, take the moose nose out of the broth. Now remove and discard the bones and the cartilage.
• You have two kinds of meat now, white meat from the bulb of nose and dark meat from the along with the bones and jowls.
• Now it is the time to slice the meat thinly and in alternative layers of dark and white meat in a loaf pan.
• Reheat the broth to boiling and then pour broth over the meat in the loaf pan.
• Let it cool until the jelly has set.
• Slice and serve the meat cold.

JELLIED MOOSE NOSE

Steps:

• Cut the upper jaw bone of the moose just below the eyes.
• Place in a large kettle of scalding water and boil for 45 minutes.
• Remove and chill in cold water.
• Pull out all the hairs - these will have been loosened by the boiling and should come out easily (like plucking a duck).
• Wash thoroughly until no hairs remain.
• Place the nose in a kettle and cover with fresh water.
• Add onion, garlic, spices and vinegar
• Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid.
• 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.
• Slice the meat thinly and alternate layers of white and dark meat in a loaf pan.
• Reheat the broth to boiling, then pour the broth over the meat in the loaf pan.
• Let cool until jelly has set. Slice and serve cold.