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    Jellied Moose Nose

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    Fitz Muslim
    Jellied moose nose is a rare delicacy made from the nose of moose. To make it, the skin is removed from the moose nose and it is cut up and seasoned. Meat from the ears and lips can also be added. The pieces are placed in a baking dish and covered with broth before refrigerating to solidify. This results in a jelly that traps cuts of moose nose and head meat. Similar to European head cheese, jellied moose nose was mentioned in a 1967 Canadian government cookbook as something for people living in remote northern areas to make use of the whole moose. The jelly has a varied texture from the different cuts of meat used.

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    Jellied Moose Nose

    Uploaded by

    Fitz Muslim
    74 views1 page
    Jellied moose nose is a rare delicacy made from the nose of moose. To make it, the skin is removed from the moose nose and it is cut up and seasoned. Meat from the ears and lips can also be added. The pieces are placed in a baking dish and covered with broth before refrigerating to solidify. This results in a jelly that traps cuts of moose nose and head meat. Similar to European head cheese, jellied moose nose was mentioned in a 1967 Canadian government cookbook as something for people living in remote northern areas to make use of the whole moose. The jelly has a varied texture from the different cuts of meat used.

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    Jellied moose nose is a rare delicacy made from the nose of moose. To make it, the skin is removed from the moose nose and it is cut up and seasoned. Meat from the ears and lips can also be added. The pieces are placed in a baking dish and covered with broth before refrigerating to solidify. This results in a jelly that traps cuts of moose nose and head meat. Similar to European head cheese, jellied moose nose was mentioned in a 1967 Canadian government cookbook as something for people living in remote northern areas to make use of the whole moose. The jelly has a varied texture from the different cuts of meat used.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    74 views1 page

    Jellied Moose Nose

    Uploaded by

    Fitz Muslim
    Jellied moose nose is a rare delicacy made from the nose of moose. To make it, the skin is removed from the moose nose and it is cut up and seasoned. Meat from the ears and lips can also be added. The pieces are placed in a baking dish and covered with broth before refrigerating to solidify. This results in a jelly that traps cuts of moose nose and head meat. Similar to European head cheese, jellied moose nose was mentioned in a 1967 Canadian government cookbook as something for people living in remote northern areas to make use of the whole moose. The jelly has a varied texture from the different cuts of meat used.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 1

    Jellied moose nose

    By : Ikram & fitz

    Residents of Alaska and Canada’s northern-most regions are no strangers to moose


    meat. In 1834, It was the time when wives were dependent on what their husbands
    brought after the hunt and couldn’t let anything go to waste, they used to hunt
    moose for food, and every part of it was used in such climes, moose meat is eaten
    in the form of steaks, sausages, and even pizza topping. One moose dish, however,
    remains a rare delicacy: jellied moose nose.

    The moose’s nose contains both white meat (from the nostrils) and dark meat
    (around the bones). The skin must be removed before cooking, either by removing
    it over an open fire, peeling the nose after cooking, or simply skinning the nose.
    The cooks then cut the nose and season it with onion, garlic and various other
    spices, which may include cinnamon, castors, allspice or mustard seeds. Meat from
    other parts of the moose's head, such as ears and lips, can be added to the mixture.
    When the mixture has cooled, the cook puts the pieces of meat in a baking dish,
    moistens them with the broth and puts the mixture in the refrigerator to solidify the
    broth. The resulting jelly is served as bread and eaten in slices.

    Jellied moose nose is similar to European head cheese, trapping cuts of moose nose
    within a gelatinized broth. The dish was even mentioned in the Nothern Cookbook,
    a 1967 publication by the Canadian government that offered recipes and cooking
    advice for “wilderness wives” living in the backwoods of the far north.

    The resulting jelly is served as bread and eaten in slices. The deer is usually lean
    and playful; however, the jelly moose nose is more complicated. By mixing
    different cuts of moose head together, the jelly has a different texture, from the
    chewiness of the nasal cartilage to the tenderness of the cheekbones.

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