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.

Nutriscore Rating: 65/100

Prep Time:45 mins

Cook Time:240 mins

Total Time:285 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Return the chopped moose nose to the pot. Add the onion (quartered), garlic cloves (whole), black peppercorns, and bay leaves. Simmer for another hour.

Step 5

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.

Step 6

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.

Step 7

Stir the thickened roux back into the stew pot. Simmer for another 10 minutes to combine the flavors and thicken the stew.

Step 8

Remove the bay leaves before serving. Serve hot with crusty bread or over rice for a hearty meal.

Nutrition Facts

Serving size	3433.3 grams (3433.3g)

Amount per serving	% Daily Value*
Calories	1375

Total Fat 30.50g	39%
Saturated Fat 15.30g	77%
Polyunsaturated Fat 0.90g
Cholesterol 136mg	45%
Sodium 14757mg	642%
Total Carbohydrate 230.40g	84%
Dietary Fiber 29.80g	106%
Total Sugars 30.60g
Protein 53.40g	107%

Vitamin D 5IU	23%
Calcium 478mg	37%
Iron 15mg	84%
Potassium 5979mg	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.

Source of Calories

Fat: 19.5%

Protein: 15.2%

Carbs: 65.4%