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Jellied Moose Nose (Yes-Really!) Recipe

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This recipe for Jellied Moose Nose (Yes-Really!) is from BOUNTIFUL GOODNESS From Our Kitchens to Yours, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 upper jawbone of a moose
1 onion sliced
1 clove garlic, chopped
1 T. pickling spice
1 tsp. salt
1/2 tsp. black pepper
1/4 c. vinegar
Directions:
Directions:
Cut the upper jawbone just below the eyes. Place in 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.

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, refrigerate until broth has jellied and is set. Slice and serve cold.
Personal Notes:
Personal Notes:
From Montana Outdoors radio show

 

 

 

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