The Cellar - View Single Post - January 6, 2015: Moose rescued from avalanche

Gravdigr · 01-06-2015, 09:41 AM

Do they even KNOW about jellied moose nose?

JELLIED MOOSE NOSE

1 upper jawbone of a moose
1 onion sliced
1 clove of garlic, chopped
1 Tbs. pickling spice
1 tsp. salt
½ tsp. black pepper
¼ 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.

(Recipe via huntingnet.com)

01-06-2015, 09:41 AM	#4
Gravdigr The Un-Tuckian Join Date: Apr 2007 Location: South Central...KY that is Posts: 39,517	Do they even KNOW about jellied moose nose? JELLIED MOOSE NOSE 1 upper jawbone of a moose 1 onion sliced 1 clove of garlic, chopped 1 Tbs. pickling spice 1 tsp. salt ½ tsp. black pepper ¼ 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. (Recipe via huntingnet.com) __________________ These statements have not been evaluated by the FDA, EPA, FBI, DEA, CDC, or FDIC. These statements are not intended to diagnose, cause, treat, cure, or prevent any disease. If you feel you have been harmed/offended by, or, disagree with any of the above statements or images, please feel free to fuck right off.