Moose Nose
Discover the rich, cultural tradition of "Moose Nose," a unique and hearty stew that transforms a wild ingredient into a deliciously comforting dish. This recipe highlights the moose nose's tender texture, simmered to perfection with aromatic vegetables like carrots, celery, and potatoes, and infused with the earthy flavors of thyme, garlic, and bay leaves. A golden roux made from butter and flour thickens the broth into a luscious consistency, making it the perfect savory meal to enjoy with crusty bread or over warm rice. Ideal for adventurous eaters and those looking to explore traditional cooking techniques, this recipe takes a slow-cooking approach to bring out deep and satisfying flavors. Whether you're embracing your love of wild game or simply seeking a unique culinary experience, this dish is sure to warm your soul and spark conversation at the dinner table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 whole Moose nose
- 8 cups Water
- 2 tablespoons Salt
- 1 large Onion
- 4 whole Garlic cloves
- 1 teaspoon Black peppercorns
- 2 whole Bay leaves
- 3 medium Carrots
- 3 medium Celery stalks
- 4 medium Potatoes
- 1 teaspoon Thyme
- 2 tablespoons Butter
- 2 tablespoons Flour
Instructions
Start by cleaning the moose nose thoroughly. Trim off any hair by scalding the nose in boiling water for a few minutes, then scraping it clean. Rinse well under cold water.
Place the moose nose in a large pot. Add 8 cups of water and 2 tablespoons of salt. Bring to a boil, then reduce heat to a simmer. Cook for 2 hours.
Remove the moose nose from the pot and let it cool slightly. Using a sharp knife, peel off the outer skin layer and discard it. Chop the nose into small, bite-sized pieces.
Return the chopped moose nose to the pot. Add the onion (quartered), garlic cloves (whole), black peppercorns, and bay leaves. Simmer for another hour.
After an hour, add carrots (peeled and sliced), celery (chopped), and potatoes (peeled and diced) to the pot. Stir in thyme and continue simmering for 30–40 minutes, or until vegetables are tender.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Slowly ladle in 1 cup of the simmering broth from the stew, whisking constantly, until thickened.
Stir the thickened roux back into the stew pot. Simmer for another 10 minutes to combine the flavors and thicken the stew.
Remove the bay leaves before serving. Serve hot with crusty bread or over rice for a hearty meal.
Nutrition Facts
Calories |
1375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 14756 mg | 642% | |
| Total Carbohydrate | 230.4 g | 84% | |
| Dietary Fiber | 29.8 g | 106% | |
| Total Sugars | 30.6 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 478 mg | 37% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5978 mg | 127% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
