May 18, 2011

You Win by a Nose

You may think that the "I Can't Believe It's Cougar" recipe in yesterday's post is about as far out as you get in cooking wild game, but if you do you are WRONG! Today's recipe features a source of meat that I have never, ever imagined.  I am speaking of Moose Nose. What more can I say?

WARNING: this recipe is followed by a graphic BEFORE and AFTER picture of Moose Nose. It is not a sight for the faint of heart.

Serves 2 - 3
Prep Time: 24 hours

1 fresh moose nose
1 small onion, thinly sliced
2 cloves garlic
salt and pepper

First bag yourself a moose, preferably an Alaskan moose (they have the biggest noses). Clean the nose by skinning and removing all hair. Cut the meat into small cubes and cover with water. Add the garlic, onions, salt and pepper. Let boil until tender (I wonder how much this step contributes to the 24 hour prep time?). Remove from fire or stove and let chill. Serve cold in the gellied broth (Aaaaagh!!)

Wild Game Cookbook, North American Hunters club, 1988. Recipe contributed by "Alaska " Rick Sinchak.

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