Don’t even think about throwing away that moose’s nose when you can make JELLIED MEAT out of it! (You can re-read that first sentence over and over again, and it will still contain the same words.) This would be one of those “don’t dis it till you try it” things, and I’m game (ha-pardon the pun) to TRY things–even this–if given the opportunity.
I mean, it isn’t on my bucket list to try or anything, but, hey–might as well show the wolves that it IS possible to eat more of a moose than just its rear. This is a good place to start.
So, if you end up tasting this potentially tasty main course before I do, please let us know what you thought by commenting on this post.
JELLIED MOOSE NOSE
- 1 upper jawbone of a moose
- 1 onion sliced
- 1 clove of garlic, chopped
- 1 Tbs. pickling spice
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ cup vinegar
Cut the upper jawbone 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 hairs, they should have loosened and pull out easily. Wash thoroughly until no hair remains.
Place in a kettle with fresh water; add onion, garlic, spices, and vinegar.
Bring to a boil and cook until tender. Let cool overnight in the liquid.
When cool, take the meat out of the broth, remove and discard bones and 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 broth over the meat in the loaf pan.
Let cool until jelly is set. Slice and serve cold.
(Recipe via huntingnet.com; Cover photo: flickr.com)