Moose Head Cheese

It was the last few days of moose season on a recent episode of Yukon Men. It showed the trials and tribulations of harvesting a moose for family sustenance over the winter months. When the Pickle Queen and I lived in Fairmont, Minnesota we applied for a moose license with the Extension Director and his wife but our applications were never drawn. Here’s a recipe for those that may be lucky enough to eventually harvest a moose.

Moose Head Cheese

Head of moose, tongue, heart, and trimmings
1/2 c. salt
1 gallon water

Clean head, removing eyes, ears, brains, and skin. Trim off fat. Cut head into pieces. Soak in brine of a half cup of salt to 1 gallon of water overnight. Drain and rinse in clean water. Place all in a large pot and boil meat. Trim meat from bones and chop fine. Weigh meat on kitchen scales, strain broth, then boil it down to 4 cups for every 3 pounds of meat. Add chopped meat to broth with 1 tbsp. salt and 1 tsp. pepper, 1 tbsp. onion flakes, 1 tbsp. dried red and green pepper flakes, 1 tsp. allspice, and 1/2 tsp. cloves for every 3 lbs. of meat. Heat mixture and simmer for 15 minutes. Pour into loaf pans, cover and chill.

Keep your fork


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