Best 3 Jellied Moose Nose Recipes

Jellied moose nose is a delicacy enjoyed by many cultures worldwide. With its unique flavor and texture, this dish has become increasingly popular in recent years. If you're looking to try something new and exciting in the culinary world, this article will provide you with the best recipes for cooking jellied moose nose.

Let's cook with our recipes!

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

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

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

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

Ingredients

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

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

Ingredients

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

Tips:

Choose a fresh moose nose for the best flavor and texture.
Trim off any excess fat or sinew from the moose nose before cooking.
Soak the moose nose in cold water for several hours or overnight to remove any impurities.
Use a large pot or Dutch oven to cook the moose nose, as it will expand significantly during the cooking process.
Add plenty of water to the pot, as the moose nose will need to be completely submerged in liquid.
Bring the water to a boil, then reduce the heat to low and simmer the moose nose for several hours, or until it is very tender.
Remove the moose nose from the pot and let it cool slightly before handling.
Once the moose nose is cool enough to handle, remove the bones and cartilage.
Shred the moose nose meat into small pieces.
Return the shredded moose nose meat to the pot and add the remaining ingredients, such as vegetables, spices, and seasonings.
Bring the mixture to a boil, then reduce the heat to low and simmer for an additional 30 minutes, or until the vegetables are tender.
Serve the jellied moose nose hot or cold, with crackers, bread, or vegetables.

Conclusion:

Jellied moose nose is a unique and flavorful dish that is sure to impress your guests. With its rich, savory flavor and tender texture, it is a dish that is sure to become a favorite. Whether you serve it hot or cold, with crackers, bread, or vegetables, jellied moose nose is a dish that is sure to please everyone at the table.