Bev Huhndorf's Moose Head

Bev Huhndorf's Moose Head Recipe

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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


Add to Grocery List

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


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

How to Make Bev Huhndorf's Moose Head


  • 1Skin 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.
  • 2Boil 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.
  • 3To make Head Cheese instead of soup:
  • 4Make bouquet garni by tying onion, bay leaves, parsley, celery, thyme, and sage in a square of cheesecloth, and add to boiling head.
  • 5Add tongue, and any scrap meat not used elsewhere (such as neck bones).
  • 6Add wine to boiling head.
  • 7After 90 minutes, remove tongue
  • 8When meat is done, cut meat and tongue into very small pieces. Strain and reserve liquid.
  • 9Drop Brains into a little of the boiling liquid, simmer 15 minutes. Remove, drain and add to meat and tongue.
  • 10Season with cayenne, sage and nutmeg to taste.
  • 11Mix all very well.
  • 12Pack mixture into loaf pans, pressing firmly
  • 13Pour 1/2 c lukewarm liquid over each loaf.
  • 14Chill 48 hours before using.
  • 15Slice and serve.

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