Jellied Moose Nose

Although I have never been lucky enough to eat this Canadian dish, a favorite among fur trappers,hunters and republican vice presidency candidates, I was lucky enough to be handed the recipes by a friend called Scott. While cycling in British Columbia he treated me to home made noose burgers. Alas the head was no longer in his freezer…

  • 1 upper jawbone of a moose 1 onion, sliced.
  • 1 clove garlic
  • 1 Tbs. mixed pickling spice
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 cup vinegar

1. Cut the upper jaw bone of the moose just below the eyes. Place in a large pot  of hot water and boil for 45 minutes. Remove and chill in cold water. 

2. Pull out all the hairs, these will have been loosened by the boiling and should come out easily (like plucking a Guinea Pig). Wash thoroughly until no hairs remain. 

3. Place the nose in a kettle and cover with fresh water. Add onion, garlic, all the spices and vinegar bring to a rolling boil, then reduce the heat and simmer until the meat is tender. Let cool overnight in the liquid.

4. 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 cheeks.

5. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. 

6. Reheat the broth until boiling and then pour the broth over the meat in the loaf pan. 

7. Leave cool until the natural jelly has set. Slice and serve cold with some nice pickles and a fresh watercress salad.

Moose nose

This entry was posted on Thursday, May 14th, 2009 at 12:12 and is filed under Canadian Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

1 comment

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