Bev Huhndorf's Moose Head

Bev Huhndorf's Moose Head

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From the Cookbook "A Book of Recipes" by St. John Berchmans Church, friends and neighbors, Galena, Alaska sometime between 1980-1988. I have NOT made this, just found it an interesting bit of regional cuisine to share with y'all.

Please, if you make this, let me know how it turns out, Moose meat is not readily available to me, and I admit, I'm curious.


★★★★★ 1 vote


  • ·
    moose head, fresh
  • ·
    spices for moose head soup
  • ·
    water, as needed
  • ·
    vegetables of choice
  • ·
    rice or macaroni

  • 1
    large onion, peeled and studded with
  • 4-6
    whole cloves
  • 3
    large bay leaves
  • 6 Tbsp
    dry parsley
  • 6-8
    sprigs green celery tops
  • 1/2 tsp
    thyme, dried
  • 1 Tbsp
    sage, dried
  • 1/2
    bottle dry white wine
  • ·
    cayenne pepper, to taste
  • ·
    sage, dried, to taste
  • ·
    nutmeg, ground, to taste

How to Make Bev Huhndorf's Moose Head


  1. Skin and cut to fit in large kettle. When Cutting head, remove nose and put in separate kettle, parboil for 45 minutes. Remove and cool in cold water. Pick off hairs as you would feathers from a duck and wash thoroughly.
  2. Boil head, skimming as it boils. Cook until meat can easily be removed from bone. Cut into bite size pieces and add vegetables, rice, macaroni, and seasonings for moose head soup.
  3. To make Head Cheese instead of soup:
  4. Make bouquet garni by tying onion, bay leaves, parsley, celery, thyme, and sage in a square of cheesecloth, and add to boiling head.
  5. Add tongue, and any scrap meat not used elsewhere (such as neck bones).
  6. Add wine to boiling head.
  7. After 90 minutes, remove tongue
  8. When meat is done, cut meat and tongue into very small pieces. Strain and reserve liquid.
  9. Drop Brains into a little of the boiling liquid, simmer 15 minutes. Remove, drain and add to meat and tongue.
  10. Season with cayenne, sage and nutmeg to taste.
  11. Mix all very well.
  12. Pack mixture into loaf pans, pressing firmly
  13. Pour 1/2 c lukewarm liquid over each loaf.
  14. Chill 48 hours before using.
  15. Slice and serve.

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