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Venison Head Cheese

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      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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