I have killed many moose and that never, ever crossed my mind. However I do eat Walleye and Pike Cheeks, so I am sure you will get some tender morsels out of that, I may recommend cooking the antlers at low heat for a very long time hehehe
I am pretty sure the Indians of Canada have been doing just that your millennia.
I have killed many moose and that never, ever crossed my mind. However I do eat Walleye and Pike Cheeks, so I am sure you will get some tender morsels out of that, I may recommend cooking the antlers at low heat for a very long time hehehe
I am pretty sure the Indians of Canada have been doing just that your millennia.
Seriously, can you post a picture of it finished?
Cheers ~
We cut the jaw short enough to fit it all into the roasting pan. Set that piece in there with the head. Lots of salt and pepper, covered with tinfoil, added half an inch of water into the roast pan, then into the oven at 6:30 this morning. Out six hours later for the potlatch.
If you do not want to roast the whole moose head, you can enjoy a delicious dish of Moose Nose Soup. Andrew knows how to make it right. He lives in the Northwest Territory and hunts moose each Fall.
Enjoy.
L.W.
"Always go straight forward, and if you meet the devil, cut him in two and go between the pieces." (William Sturgis, clipper ship captain, 1830s.)
If you do not want to roast the whole moose head, you can enjoy a delicious dish of Moose Nose Soup. Andrew knows how to make it right. He lives in the Northwest Territory and hunts moose each Fall.
Enjoy.
L.W.
I'm thinking that when you are boiling it you do not have to add salt, since the snot is salty enough to season the water.
Notice he said he shot all of those moose in a couple of years? Gotta love Canada's quota system for the natives.
It's called The 12/24/7 conservation system. When you are indigenous, you get a card that permits you to kill moose, deer, and everything else 12 months a year 24/7.