Jellied Moose Nose Recipe: A Canadian Delicacy
Jellied moose nose is a Canadian delicacy prepared by cooking a moose's snout in a savory broth, then allowing it to cool and solidify into a jelly-like block. It is typically sliced and served as a unique treat for guests.
Ingredients
- 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
Instructions
- 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
Calories: 49kcalCarbohydrates: 4gProtein: 7gCholesterol: 17mgSodium: 547mgFiber: 1gSugar: 1g
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