Christmas Moose-Nose Soup

I have fond memories of  this tasty treat growing up on the shores of Hudson Bay. The fishing boats would arrive every Christmas Eve packed with jack fish and moose noses. We would eat our fill of jack while preparing the moose, then listen to the Flin Flon Bombers hockey game on the radio before turning in for the night to wait for Santa and dream of that next bowl of Moose-nose soup.

Ingredients:

1 large moose nose
4 large cans of baked beans
sliced and diced wieners (to taste)
3 large bags of Hawkin's cheesies
1 32oz bottle of Ouzo

Preparation:

1.Shoot a Moose. Secure the nose. Discard the rest.

2.Boil the large moose nose (in a large pot) for two or three days over an open fire. Keep adding water to the pot to prevent the nose from boiling dry. Dry boiled moose nose can produce a very strong odor (but he won't be able to smell it).

3.Once the nose has been boiled, remove the soft outer skin shell and any errant hairs and mucus that might be present. Use the two nasal cavities as finger slots to hold the nose while removing it's sundry casings and contents (this will prevent bruising and dislodgement of the soft inner mucus, tissue and crusty remnants).

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4.Add the prepared nose to another large pot and then add the beans and wieners. Bring contents to a boil then quickly reduce to a simmer. Simmer until all the flavors have had a chance to blend (4 or 5 days).

(Authors note: At this point some recipes call for the addition of a gerbil or squirrel. This is not necessary with my recipe, as the texture deficiency will be made up for using the cheesies. However if you prefer “old school Moose-Nose soup”, you may add your rodent at the stage. The availability of some rodents is season dependent.)

5.Serve the dish in a bowl or on a plate with the cheesies as a side or a topping. The number of servings depends on how long since your last meal!

6.After your first bite, you'll know what to do with the Ouzo.

Merry Christmas!