Moose Nose Recipes

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JELLIED MOOSE NOSE RECIPE



Jellied Moose Nose Recipe image

Jellied moose nose is a Canadian delicacy made from the nose of a moose!

Provided by Travel Food Atlas

Time P1DT2h

Number Of Ingredients 7

1 upper jawbone of moose
1 sliced onion
1 clove of garlic, chopped
1 teaspoon salt
1 tablespoon mixed pickling spices
½ teaspoon black pepper
¼ cup vinegar

Steps:

  • Cut the upper jaw bone of moose just below the eyes.
  • Boil it in a large kettle of scalding water for 45 minutes.
  • Remove the boiled moose and chill it in cold water.
  • Pull out all the hair because boiling has loosened them, and now they can easily be removed. - --Wash it thoroughly so that no hair left behind.
  • Fill a kettle with freshwater and place the nose in it.
  • Now also add onion, garlic, spices, and vinegar in it.
  • Bring it to a boil, then cook it on a reduced flame till tender.
  • Let it cool overnight in the liquid.
  • When cool, take the moose nose out of the broth. Now remove and discard the bones and the cartilage.
  • You have two kinds of meat now, white meat from the bulb of nose and dark meat from the along with the bones and jowls.
  • Now it is the time to slice the meat thinly and in alternative layers of dark and white meat in a loaf pan.
  • Reheat the broth to boiling and then pour broth over the meat in the loaf pan.
  • Let it cool until the jelly has set.
  • Slice and serve the meat cold.

Nutrition Facts : Calories 49 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 547 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SLOW COOKER MOOSE ROAST



Slow Cooker Moose Roast image

I had a moose roast sitting in my freezer for a couple of months, because I had no idea how to cook it, not being a wild game fan. A friend suggested this method of cooking it and it was delicious. I made it at Christmas along with the turkey, thinking my guests could have a taste and I wouldn't have to feel guilty about it being in my freezer anymore, but it was the hit of the dinner!

Provided by Lynda McLean Falloon

Categories     100+ Everyday Cooking Recipes

Time 8h10m

Yield 12

Number Of Ingredients 4

2 tablespoons vegetable oil
4 pounds moose roast
2 cups apple juice
1 (1 ounce) envelope dry onion soup mix

Steps:

  • Heat oil in a large skillet over medium-high heat. Brown the roast on all sides in the hot oil. Remove, and transfer to a slow cooker.
  • Sprinkle onion soup mix over the roast, then pour in the apple juice. Cover and cook on MEDIUM for 6 to 8 hours, or until meat is very tender. Check occasionally to make sure there is sufficient liquid, and add more juice if necessary. Serve roast with juices, or thicken them for a tasty gravy.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 6.3 g, Cholesterol 73.7 mg, Fat 3.3 g, Fiber 0.2 g, Protein 27.8 g, SaturatedFat 0.6 g, Sodium 272.6 mg, Sugar 4.6 g

MOOSE NOSE



Moose Nose image

A traditional Cree dish (Canadian Plains Indians) this is the only recipe that I have been able to find. I hope others will have information on Moose Nose as well.

Provided by fraxinus

Categories     Moose

Time 6h

Yield 6 serving(s)

Number Of Ingredients 4

1 moose nose
salt & pepper
3 -4 bay leaves
onion

Steps:

  • Place nose in large pot -- hide, hair and all!
  • Boil for 2 hours.
  • Don't look in the pot during cooking.
  • Cool dish down until you can handle it, then skin the nose without fainting.
  • Discard the hide. Wash the nose in cold water. Place the nose in a pot of clean, cold water. Add salt & pepper to your taste, bay leaves, and onions. Boil until tender.
  • Chill and serve sliced on crackers with a smear of cream cheese.

Nutrition Facts : Calories 0.1

JELLIED MOOSE NOSE



Jellied Moose Nose image

Make and share this Jellied Moose Nose recipe from Food.com.

Provided by animalia

Categories     Moose

Time P1DT1h45m

Yield 1-3 serving(s)

Number Of Ingredients 7

1 moose nose (Upper jawbone to be precise)
1 onion, sliced
1 garlic clove
1 tablespoon whole mixed pickling spice
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup vinegar

Steps:

  • Cut the upper jaw bone of the moose 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 the hairs - these will have been loosened by the boiling and should come out easily (like plucking a duck).
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 64.1, Fat 0.1, Sodium 2330.9, Carbohydrate 12.8, Fiber 1.9, Sugar 4.8, Protein 1.3

JELLIED MOOSE NOSE



Jellied Moose Nose image

not set

Provided by BigOven Cooks

Categories     Main Dish

Time 1h

Yield 1

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 24 calories, Fat 0.227715 g, Carbohydrate 5.2266025 g, Cholesterol 0 mg, Fiber 1.79212499713898 g, Protein 0.9052875 g, SaturatedFat 0.066615 g, ServingSize 1 1 Serving (24g), Sodium 3.6785 mg, Sugar 3.43447750286102 g, TransFat 0.013665 g

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