Jellied Moose Nose

May 11, 2023May 11, 20230 1

Jellied Moose Nose recipe for an adventurous meal

by The Chefin Main

Prep

60 min

Cook

300 min

Ready In

360 min

Level

Very difficult

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

210

Sugar

Fat

Jellied Moose Nose is a traditional Canadian dish that has been enjoyed for centuries by Indigenous peoples in North America. It was popularized by hunters and trappers who would eat every part of the animal to avoid waste. The meal is adventurous and exotic, and may not be for everyone, but it is a cultural and historical experience. Jellied Moose Nose is an interesting dish to try for those who want to explore new foods and cuisines.

Instructions

1.	Remove all hair from moose nose and soak it in cold water for an hour.
2.	Cook the moose nose in a large pot of water with onion, whole mixed pickling spice, garlic clove, salt, and pepper.
3.	Simmer the nose until meat is tender, for about 5 hours.
4.	Remove the nose from the pot and discard any bones and cartilage. Take the meat and dice into small pieces.
5.	Return meat to the broth and add vinegar. Let the mixture cool and refrigerate until it’s jellied and solid. Serve sliced with mustard and crackers.

PROS

Jellied Moose Nose is a unique and adventurous meal that can be a conversation starter among your friends.

The taste is gamey and rich, with a slightly sweet flavor that is complemented by the vinegar and spices.

CONS

The dish requires a lot of preparation and time as it takes 5 hours to cook.

It may not be a popular dish among everyone, and might be difficult to get the main ingredient, the moose nose.

HEALTH & BENEFITS

Moose meat is low in fat and high in protein, making it a healthy choice.
It is rich in vitamins and minerals such as vitamin B12, iron, and zinc that can aid in maintaining healthy muscles and a strong immune system.

	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