Jellied Moose Nose

[Big Guy]

I just got my bull moose tag in the mail yesterday. Although this is not a sausage its more like a brawn. This is a favorite I hope to make again this fall. Enjoy, the hard part is obtaining the moose head.


Jellied Moose Nose


1 upper jawbone of a moose
1 onion sliced
1 clove of garlic, chopped
1 Tbs. pickling spice
1 tsp. salt
� tsp. black pepper
� 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.

[Lee]

the hard part is obtaining the moose head.

Or indeed any part of a moose in Lincolnshire

[Michelle]

Hello Big Guy! Here in B.C moose season opens on August 15 th,I will see if I can get myself an upper jaw bone to try this Jellied Moose Nose recipe.Is it ok to freeze the jaw bone then make the recipe up at a later date?Best wishes!

Michelle