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Ingredientes
- 1 x Upper jawbone of a moose
- 1 tsp Salt
- 1 x Onion sliced
- 1/2 tsp Freshly-grnd black pepper
- 1 x Garlic clove
- 1/4 c. Vinegar
- 1 Tbsp. Mixed pickling spice
Direcciones
- Cut the upper jaw bone of the moose just below the eyes. Place in a large kettle of scalding water and boil for 45 min. Remove and refrigeratein cool 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 till no hairs remain.
- Place the nose in a kettle and cover with fresh water. Add in onion, garlic, spices and vinegar. Bring to a boil, then reduce heat and simmer till the meat is tender. Let cold overnight in the liquid.
- When cold, take the meat out of the broth, and remove and throw away 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 cold till jelly has set. Slice and serve cool.
- Indian Affairs and Northern Development, Ottawa, Canada
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 174g | |
| Calories 72 | |
| Calories from Fat 3 | 4% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.11g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2336mg | 97% |
| Potassium 280mg | 8% |
| Total Carbs 14.82g | 4% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.5g | 3% |
| Protein 1.96g | 3% |
