April 23, 2018
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Moose Nose Stew

By Bud Leavitt

Mrs. Esther D. Charette of Portland Road, Marlborough, Conn., gave me her favorite recipe for cooking moose nose.

Esther told me she acquired this bit of knowledge from her uncle and well-known North Woods personality, colorful Sam Jalbert of Fort Kent.

Since Maine’s last legal hunting of moose occurred in 1935, I have often wondered how my old friend Sam discovered the way to cook a moose’s nose. Likely, Sam was speaking from memory, recalling his boyhood days when moose were more plentiful than black flies on the Black River in June.

Are you ready for this?

1 moose nose

1 medium onion

¼ cup butter

1 small rabbit (to camouflage the smell of moose meat cooking, Sam told Esther!)

salt, pepper to taste.

Melt butter in deep skillet; sauté onion over medium heat. Chop meat in small pieces; add onion and cook until richly browned. Add water, salt and pepper and simmer gently for two hours.

Esther Charette says the only drawback to this old-time recipe is that you need to make sure the rabbit is very small, realizing some folk are easily turned off when they discover a hare in the stew.


EDITOR’S NOTE: The Best of Bud is a compilation of some of the advice and recipes gathered by the late Ralph W. “Bud” Leavitt who retired as the BDN’s executive sports editor and outdoor editor in the fall of 1988. He contin-ued to write a weekly column for the paper until his death on Dec. 20, 1994. During his nearly half century as the BDN’s outdoor columnist he penned more than 13,000 columns and one book, Twelve Months in Maine. He starred in his own TV program, The Bud Leavitt Show, that aired on the Hildreth Network for 20 years and the nationally acclaimed Woods and Waters outdoor program on the Public Broadcasting System. While some of the folks Bud in-terviewed have died, their contributions and memories remain with us.

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