My Dad's Moose in Region 7

[Walking Buffalo]

Thanks folks, yeah this is a great bull in his prime. Not sure how much meat it dressed out, probably more than what most would expect because my family also eat moose nose (a traditional Manchurian dish), internal organs, bone marrow, etc.

Awesome! Great to hear how your family goes the extra length to enjoy the rewards.

I hope you come back to this thread with pictures of the Moose nose dish, and others being prepared and enjoyed.

[Gateholio]

Awesome! Great to hear how your family goes the extra length to enjoy the rewards.

I hope you come back to this thread with pictures of the Moose nose dish, and others being prepared and enjoyed.

x2 lets have a moose nose recipe and pics!

[elker]

Thanks folks, yeah this is a great bull in his prime. Not sure how much meat it dressed out, probably more than what most would expect because my family also eat moose nose (a traditional Manchurian dish), internal organs, bone marrow, etc.

it was something that I didn’t have time to do with my moose due to the midnight dressing out. I would have kept the intestines if there was running water around. Moose nose would be the next project as I had to keep all the head for the taxidermist

[Downtown]

I am happy for your Dad and if course this is a nice Bull.

Cheers

[high horse Hal]

Good looking bull, congrats

Never considered the nose, after turning a few there doesn't seem to be any meat, no muscle as such
but the tongue! now there is some good eating

[Arctic Lake]

Can’t see why moose tongue wouldn’t be good as beef is when pickled and boiled . Not sure about the nose but apparently the FN really like it . I think I have a recipe for moose tongue not that I have used it though . If I find it I will post it up .
Arctic Lake

[Walking Buffalo]

Good looking bull, congrats

Never considered the nose, after turning a few there doesn't seem to be any meat, no muscle as such
but the tongue! now there is some good eating

Just like pig or chicken feet... no meat, lots of edible skin and tendons, cartilage.
Canada seems to be one of the few places in the world that has forgotten about these foods.

[IronNoggin]

Moose Nose Recipes:

Place nose in large pot -- hide, hair and all!
Boil for 2 hours.
Don't look in the pot during cooking.
Cool dish down until you can handle it, then skin the nose without fainting.
Discard the hide. Wash the nose in cold water. Place the nose in a pot of clean, cold water. Add salt & pepper to your taste, bay leaves, and onions. Boil until tender.
Chill and serve sliced on crackers with a smear of cream cheese.


Jellied moose nose is a traditional delicacy originating from northern Canada and Alaska. Similar to European head cheese, jellied moose nose is made with a combination of boiled and sliced moose nose meat (dark meat around the bones and white meat from the bulb of the nose), garlic, onions, salt, pepper, vinegar, and spices such as cloves, mustard seeds, cinnamon, or allspice.

Meat from moose's ears and lips is also sometimes added to the simmered mixture. Once it cools down, the pieces of meat are layered in a pan, covered with the broth, and placed in the fridge to chill and solidify. Once solidified, the jelly is typically served as a loaf and cut into slices before it's enjoyed.

The texture is chewy and tender or gelatinous, depending on which part of the jelly is eaten, while the flavor is similar to corned beef. The dish is usually made at home or found at potlatch feasts of indigenous communities in the area.

Moose Nose

1 Moose Nose; hide and hair
-intact
Salt and Pepper to taste
2 Sprigs fresh thyme OR 1/2
ts Dried thyme
1 Bay leaf
8 Sprigs parsley
1 ts Black Peppercorns
3 Stalks Celery

Place nose, complete w/ hide and hair, in lg. stock pot. Cover the
nose w/ water. Cover the pot, bring to a boil, and continue boiling
for about 1 hr. Drain water. When nose is cool, remove hide and
hair. Rinse meat in cold water. Return meat to pot, covering it with
cold water. Add salt and pepper, thyme, bay leaf, parsley,
peppercorns, and celery. Bring contents to a boil and boil nose until
tender. Remove from water and allow to cool. Slice thinly and serve
chilled w/ Gribeche Sauce.