From Eleanor A. Ellis (ed), Northern Cookbook, Ottowa: Information Canada, 1973.

(This book contains fifteen recipies for cooking moose. This one is from page 66.)



1 upper jawbone of a moose 1 onion, sliced 1 clove garlic 1 tbs mixed pickling spice 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup vinegar

Cut the upper jaw bone of the moose just below the eyes. Place in 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 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 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 the meat thinly and alternate layers of white and dark meat in a loaf pan.

Let cool until jelly has set. Slice and serve cold.

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