Jellied Moose Nose
- 1 Upper jawbone of a moose
- 1 Onion; sliced
- 1 Garlic clove
tb Mixed pickling spice
- 1 tsp. Salt
- 1/2 tsp. Pepper
- 1/4 c Vinegar
- Cut the upper jaw bone of the moose just below the eyes.
in a large kettle of scalding water and boil for 45 minutes.
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
- 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.
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
- 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.
Recipe source: "Northern
Cookbook" from the Ministry of Indian Affairs, Ottawa, Canada.