May I suggest your fellow diggers in Yorkshire will find Jellied Moose Nose even more comestible. A recipe appears in Eleanor Ellis's "Northern Cookbook" - which includes recipes for the Canadian subarctic region. I got a copy once, but it was not well-chosen for Australasian fieldwork. I gave it away.
By good fortune I have been able to retrieve the recipe by visiting
As you will see, it cautions you to pluck the hairs from the nostrils before you jelly the nose.
Come to think of it though, I don't suppose you have had elk in Yorkshire since the Mesolithic days of Star Carr.
More appropriate for Australasian fieldwork cookery is "Be Bold With Bananas". There is space here for only one recipe:
2 tablespoons lemon juice
6 pineapple rings
2 tablespoons mayonnaise
3 glace cherries
Halve the bananas crosswise, dip in lemon juice and place each half, end uppermost, in a pineapple ring. Drip mayonnaise down the sides of the bananas.
Using a toothpick, fix half a cherry on top of each banana."
For propriety's sake, it is fortunate that this list does not allow attachments, otherwise I would post the emblematic coloured illustration of the resulting dessert.
>Subject: Re: [BRITARCH] Moose Stew?
> From: Marcus Smith <[log in to unmask]>
> Date: Fri, 26 Sep 2008 10:47:59 +0100
> To: [log in to unmask]
>It's a very pleasant meat to cook with, and has a deep rich flavour. I
>once used elk mince in a bolognese sauce - it was delicious, the best
>I've made! I called it 'spaghetti al ces'. :D
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