from "Northern Cookbook"  from the Ministry
of Indian Affairs, Ottawa, Canada, edited by Eleanor A. Ellis


                    Jellied Moose Nose

 1   upper jawbone of a moose          1   tsp. salt
 1   onion, sliced                                      1/2 tsp. pepper
 1   clove garlic                                        1/4 cup  vinegar
 1   Tbs. mixed pickling spice

1.  Cut the upper jaw bone of the moose just below the eyes.
2.  Place in a large kettle of scalding water and boil for 45 minutes.
3.  Remove and chill in cold water.
4.  Pull out all the hairs - these will have been loosened by the boiling and
    should come out easily ( like plucking a duck).
5.  Wash thoroughly until no hairs remain.
6.  Place the nose in a kettle and cover with fresh water.
7.  Add onion, garlic, spices and vinegar
8.  Bring to a boil, then reduce heat and simmer until the meat is tender.
    Let cool overnight in the liquid.

9.  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.
10. Slice the meat thinly and alternate layers of white and dark meat in a
    loaf pan.
11. Reheat the broth to boiling, then pour the broth over the meat in the
    loaf pan.
12. Let cool until jelly has set.  Slice and serve cold.



To start, here's the recipe for Braised Moose.

  1      4-pound moose roast
  3      strips  salt pork or thick sliced bacon
  1      tsp.    salt
  1/4  tsp.    black pepper
  1/2  tsp.    ground cinnamon
  1/4  tsp.    ground cloves
  1      tsp.    dry mustard
  4      Tbs.    brown sugar
  2 1/2  cups    water
  1/2  cup     white wine vinegar
  2      Tbs.    onion flakes
  3      Tbs.    flour
  1      cup     cranberry juice
  1      cup     milk


1.  Remove all fat from the moose roast and wipe well with a clean damp
cloth.
2.  Lard the roast as follows:
      Cut salt pork or bacon into 1/4 inch strips and chill thoroughly.
Pierce the moose roast with a sharp knife or skewer at 2-inch intervals and
      insert the chilled strips of salt pork or bacon.
3.  Place the roast in a glass, earthenware or porcelain bowl.
4.  Mix the salt, pepper, cinnamon, cloves, mustard and brown sugar with the
    water and vinegar and pour over the moose ( 3 cups of sweet pickle juice
    may be used in place of the brown sugar, water and vinegar if desired. )
5.  Marinate the roast for 24 to 48 hours, turning it over frequently if the
    liquid does not completely cover it.
6.  Remove the roast from the marinade and place it in a covered roaster in
    a 350 degree oven for approximately one hour.
7.  Add onion flakes and cranberry juice and continue roasting until tender.
    ( about one hour ).
8.  Transfer meat to a hot platter.  Add flour to the pan drippings and stir
    until the flour has absorbed the fat.
9.  Add the milk, stirring constantly, until gravy is desired thickness.
    Serve hot with the roast.
    Serves  6-8.

~~~~~~~~~~~~~~~~~~~~~~~~~
Moose Steak

Categories: Meats, Main dish 
      Yield: 4 servings 
  
    1/2 c  Onions, chopped fine 
      2 tb Butter 
      2 lb Moose Steak 
      1 c  Chopped Mushrooms 
    1/2 c  Sweet or Sour Cream 
      2 tb Flour 
  
  Fry onion, brown in butter. Sear steak on both sides in butter with 
  onion. Cover and let simmer for 1/2 hour. 
  When meat is almost tender, add mushrooms and the flour stirred into 
  the cream. Cover and let simmer 20 minutes. 
  ~~~~~~~~~~~~~~~~~~~~~~~~

Moose in Black Bean Sauce

(With apologies to Little Bear and The Moosetones.) 

Ingredients

    2 Tblsp    soy sauce
    1 lb       moose (or any venison), cut into thin strips.
    1/2 cup    cold water
    2 Tblsp    corn starch
    3 Tblsp    oil
               crushed red pepper flakes (to taste)
    1 bunch    young asparagus, cut into 3 inch pieces
    1          sweet red pepper, seeded and cut into thin slices
    1 bunch    green onions, including tops, cut into 1/2 inch pieces
    2 Tblsp    black bean sauce (with garlic)
    1 cup      beef broth

Procedure

   1.Marinate meat in soy sauce for about 1 hour. 

   2.Combine corn starch and cold water and mix well. 

   3.Heat oil in wok; add red pepper if desired. 

   4.When oil is hot, add meat and stir-fry till outside is sealed. 

   5.Add the asparagus and red pepper. 

   6.Cook until meat is nearly brown all through. 

   7.Add onions, stir. 

   8.Add black bean sauce, then broth; stir until hot. 

   9.Make sure the corn starch and water are mixed well and add to wok. 

  10.Stir well, until the corn starch has thickened. 

Notes

An easy way to get the corn starch and water mixed well is to pour them into a jar and shake. 

Serve over steamed rice or chow mein noodles. 

Source

Adapted from a recipe by Melissa Binde <binde@cs.swarthmore.edu> 
