Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Upper jawbone of a moose
1 Onion; sliced
1 Garlic clove
1 tb Mixed pickling spice
1 ts Salt
1/2 ts Pepper
1/4 c Vinegar

1. Cut the upper jaw bone of the moose just below the eyes. 2. Place
in a large kettle of scalding water and boil for 45 minutes. 3.
Remove and chill in cold water. 4. Pull out all the hairs - these
will have been loosened by the boiling
and should come out easily ( like plucking a duck). 5. Wash
thoroughly until no hairs remain. 6. Place the nose in a kettle and
cover with fresh water. 7. Add onion, garlic, spices and vinegar 8.
Bring to a boil, then reduce heat and simmer until the meat is tender.
Let cool overnight in the liquid. 9. 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. 10. Slice the meat thinly and alternate layers of
white and dark meat in a
loaf pan. 11. Reheat the broth to boiling, then pour the broth
over the meat in the
loaf pan. 12. Let cool until jelly has set. Slice and serve cold.

Browse by categories