The mouffle is that loose area around the nose and lips of a moose. This delicacy serves 3 or 4 gourmets and makes an excellent main dish or sandwiches.
1 moose mouffle, about 1 pound
1 large onion, chopped
1 carrot, sliced
1 stalk celery, diced
3 peppercorns
1 bay leaf
1 clove garlic, peeled
2 Tbsp. chopped parsley
1 tsp. chopped thyme
1/2 tsp. chopped rosemary
Place all ingredients in a large pot and cover with water. Bring to a boil, then reduce the heat to a steady simmer. Cook for 1 hour.
Remove the meat from the water and slice. Serve with deli mustard, or the mustard of your choice.
If you ever try it let me know how it was?
Ron
1 moose mouffle, about 1 pound
1 large onion, chopped
1 carrot, sliced
1 stalk celery, diced
3 peppercorns
1 bay leaf
1 clove garlic, peeled
2 Tbsp. chopped parsley
1 tsp. chopped thyme
1/2 tsp. chopped rosemary
Place all ingredients in a large pot and cover with water. Bring to a boil, then reduce the heat to a steady simmer. Cook for 1 hour.
Remove the meat from the water and slice. Serve with deli mustard, or the mustard of your choice.
If you ever try it let me know how it was?
Ron
