**Jellied Moose Nose: A Unique and Traditional Delicacy**
Jellied moose nose is a unique and traditional dish that has been enjoyed by people in various cultures for centuries. Often served during special occasions or celebrations, this dish is known for its distinctive flavor and texture. Made from the nose cartilage of a moose, jellied moose nose is typically prepared by simmering the nose in a flavorful broth until the meat becomes tender and falls off the bone. The resulting liquid is then strained and chilled, allowing the collagen in the broth to凝结into a jelly-like consistency. This dish is often served cold, accompanied by various condiments and garnishes such as horseradish, mustard, and pickled vegetables. In addition to the classic jellied moose nose recipe, there are variations that include additional ingredients like spices, vegetables, and even fruits, creating a diverse range of flavors and textures to explore.
JELLIED MOOSE NOSE RECIPE
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
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
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
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
JELLIED MOOSE NOSE
From the Cookbook "A Book of Recipes" by St. John Berchmans Church, friends and neighbors, Galena, Alaska sometime between 1980-1988. I have NOT made this, just found it an interesting bit of regional cuisine to share with y'all.
Provided by KATE P
Categories Wild Game
Number Of Ingredients 4
Steps:
- 1. Dip moose nose in scalding water, and scrape clean, remove all hair
- 2. Dice in small pieces, cover with water, adding salt and garlic
- 3. Boil until tender, remove from heat and chill until set
- 4. Slice and serve
Tips:
- Choose a fresh moose nose. The fresher the nose, the better the jelly will be.
- Clean the nose thoroughly. Remove any hair, dirt, or debris from the nose. Be sure to clean the inside of the nose as well.
- Soak the nose in cold water for several hours. This will help to remove any remaining blood or impurities.
- Simmer the nose in water until it is tender. The time it takes to simmer the nose will vary depending on the size of the nose. A large nose may take up to 4 hours to simmer.
- Remove the nose from the water and let it cool. Once the nose is cool, you can remove the bones and cartilage.
- Chop the nose into small pieces. The smaller the pieces, the easier they will be to eat.
- Add the nose pieces to a pot with vinegar, sugar, and spices. Bring the mixture to a boil, then reduce heat and simmer for 1 hour.
- Pour the mixture into a mold and let it cool. Once the jelly is cool, it can be refrigerated and served.
Conclusion:
Jellied moose nose is a unique and delicious dish that is sure to impress your guests. It is a great way to use up a moose nose that would otherwise go to waste. If you are looking for a new and exciting dish to try, jellied moose nose is a great option.
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