Total Time
6hrs
Prep 2 hrs
Cook 4 hrs

A traditional Cree dish (Canadian Plains Indians) this is the only recipe that I have been able to find. I hope others will have information on Moose Nose as well.

Directions

  1. Place nose in large pot -- hide, hair and all!
  2. Boil for 2 hours.
  3. Don't look in the pot during cooking.
  4. Cool dish down until you can handle it, then skin the nose without fainting.
  5. Discard the hide. Wash the nose in cold water. Place the nose in a pot of clean, cold water. Add salt & pepper to your taste, bay leaves, and onions. Boil until tender.
  6. Chill and serve sliced on crackers with a smear of cream cheese.
Most Helpful

Hi, I am a Mikmaq from Miawpukek Reserve NL. Moose nose is a traditional recipe here. We use a wood fire (blow touch I modern times) to singe the hair of the nose, scrape the soot off the nose then boil it for a few hours. Very nice tasting. The lower lip has a similar taste. I will post pics latter.

not sure how to post a recipe on this site but the only way I have seen and have prepared moose nose (mountain Cree). This task is not as disturbing as this post alludes, it is far less involved than cleaning a fish or a bird.
#1 singe the hair on the nose over an fire and then scrape the hair off with a sharp knife, continue until all hair is removed and the nose is white.
there are now two options:
Traditional method: cube the nose into a pot of water and cook for 2-3 hours strain the cooked pieces, salt to taste and serve with a side dish (nose meat was usually drained and salted and we carried it around in a paper bag for lunch or snack when i was young). alternatively just add vegetables to the broth with the nose meast to make a soup.
Not so traditional method as First Nations did not have access to vinegar, flour or cornstarch: soak the freshly cleaned nose overnight in hot water with 2 tblsp salt and 1/2 cup vinegar, the next day drain and put in clean water, scrub the nose, rinse and cube. Serve lightly salted or prepare as a soup adding onion and a selection of root vegetables to the nose and cook until vegetables are done. Mix flour and a bit of cornstarch with water and add to the the pot in order to thicken the broth. Simmer for 10 min. Add water to thin the soup as desired.
I personally prefer the Traditional method as it retains the flavour of the smoke from the fire, birch or alder is preferred although pine or spruce have a nice smokey flavour, while poplar can be a bit strong. Nose meat has a very interesting texture, i have had nothing else like it and miss the flavour, texture, maybe mostly the memories of hunting trips with my family laughing around a fire, drinking muskeg tea, the smell and sound of singed hair, meat and mosquitos.

3 5

I'm Mi'kmaq from New Brunswick and I survived this dish , too. Actually, I really like it. The only thing my Mum did was to fry the nose in margarine after the first boil and then fry onion and garlic(2). MmMm, nose !