Moose Lips

I figured if anyone could help me, it was them. So I placed a call to Alaska, where I got skinning advice from a fisherman: Find a place where the skin is already a little loose, and pull on it. Cut underneath while pulling the skin away. It actually worked, although I was poorley equipped in the knife department.

It took me nearly two hours, but I ended up with a tidy pile of meat, and fur all over my kitchen. A friend walked in halfway through this process and later commented: I discovered the the cheeks were tough to skin and contained very little meat; I should have just focused on the paydirt in the nose: It was was white and firm and appeared to be food.

The inside of a moose nose. I skinned the rest of this and cubed the flesh. I rinsed the mouffle meat and picked out the hairs as best I could, and followed the recipe from The Moose Book:.

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Clean the muffle thoroughly by skinning, shaving off the skin of the nostrils with a sharp knife. Wash thoroughly and cut into two inch pieces. Put the meat into a stew pan, with a slice of clear fat salt pork cut into dice, and an onion cut up fine. Add cold water to cover and let it stew gently till tender four or five hours. Add water as it boils away being sure to have plenty of broth when done.

Add sliced potato in season to cook. Thicken, season and serve.

I used bacon instead of salt pork, and seasoned with salt, pepper, and dried herbs: I thickened with a little cornstarch before I served it up. As the stew slowly simmered, the apartment began to smell better, but the soup retained some essense of the wet moose stank. Shortly before dinnertime, Roommate Jeff came home.

Other friends soon arrived, a half dozen in all, ready to eat some face. I served the tongue first: I sliced it and arranged it on a rustic plate. Next, the mouffle stew. The cheek meat was chewy; the white mouffle meat tender, but generally flavourless. Some people ate it with gusto, others had to steel themselves before placing it in their mouths.

It lacked any flavor other than the bacon and herbs from the soup itself. I left most of my soup behind; other guests were members of the clean plate club. Then, I broke the silence: The natives do prepare the noose sometimes. The part that you did eat was probably some of the facial muscles that move the snout and a lot of fat that is in the cheeks.

You never know what will show up next! But we ate it!

Congratulations on your Alaskan Challenge! Congratulations on a job well done! I do not live anywhere near moose country so I lived this adventure through your post. Cape Breton, Nova Scotia, we just harvested a moose, one guy wanted the heart for his brother, the next wanted the liver for an old friend, another grabbed the tongue, no one demanded the testicles, also edible but I wish I had brought the head home, having just discovered by accident this mouffle nose and upper lip recipe, maybe next year!

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It tasted better than it looks. What the shit do I do with this thing?

That's about half a moose face. The resulting pile of moose meat. Contemplating the mouffle stew. Andy Pulliam November 10, at Sarah Lohman November 10, at Kristina November 10, at 3: Log in to get trip updates and message other travelers. Log in Join Recently viewed Bookings Inbox. Review of Moose Lips. Ranked 66 of 88 Restaurants in Hayward. Reviewed January 25, Ask 8thgrader about Moose Lips. Write a Review Reviews 2. See what travelers are saying: Travelers who viewed Moose Lips also viewed. Old Southern Bbq Smokehouseb - Hayward. All restaurants in Hayward Been to Moose Lips?

Tasting set

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