VENISON HEAD CHEESE

      Title: VENISON HEAD CHEESE
  Categories: Game, Native, Canadian, Jw, Organs
       Yield: 1 Servings
  
            Head of a moose, elk or
            Caribou plus [optionally]
            Heart, tongue and trimmings
     1/2 c  Salt
       1 ga Water
            For each 3 lbs meat:
       1 tb Salt
       1 ts Pepper
       1 tb Onion flakes
       1 tb Red and green pepper flakes
       1 ts Allspice
            
     1/2 ts Ground cloves
  
   Clean the head by removing the eyes, ears, brains and all the skin.
   Trim off all the fat. Cut head into pieces and soak in brine made of
   1/2 cup salt added to one gallon of water for at least 6 hours. This
   will draw out the blood.
   
   Drain the pieces and rince thoroughly in clean water. Place in a
   large pot, add meat trimmings, cover with hot water, bring to a boil,
   then reduce heat and simmer until the meat can be removed from the
   bone.
   
   Trim the meat from the bones and chop. Weigh the meat. Strain the
   broth, then let it boil down until you have 4 cups broth for each 3
   pounds meat. Add the meat to the broth with the seasonings. Heat the
   mixture, simmer 15 minutes. Pour into bread pans, cover and chill til
   firm.
   
   For a firmer jelly, add 1 ts gelatin softened in 1 tb for each 2 cups
   of liquid.
   
   From "Northern Cookbook by Indian and Northern Affairs Canada" Posted
   by: Jim Weller
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