25 hrs 45 mins
Chef #744341's Note:
Found at "Wierd & Different Recipes." Not yet tried by me.
My Private Note
Units: US | Metric
- 1Cut the upper jaw bone of the moose just below the eyes.
- 2Place in a large kettle of scalding water and boil for 45 minutes.
- 3Remove and chill in cold water.
- 4Pull out all the hairs - these will have been loosened by the boiling and should come out easily (like plucking a duck).
- 5Wash thoroughly until no hairs remain.
- 6Place the nose in a kettle and cover with fresh water.
- 7Add onion, garlic, spices and vinegar
- 8Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid.
- 9When 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.
- 10Slice the meat thinly and alternate layers of white and dark meat in a loaf pan.
- 11Reheat the broth to boiling, then pour the broth over the meat in the loaf pan.
- 12Let cool until jelly has set. Slice and serve cold.
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Nutritional Facts for Jellied Moose Nose
Serving Size: 1 (60 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 64.0
- Calories from Fat 1
- Total Fat 0.1 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2330.9 mg
- Total Carbohydrate 12.8 g
- Dietary Fiber 1.8 g
- Sugars 4.7 g
- Protein 1.3 g
The following items or measurements are not included:
whole mixed pickling spices