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.
- Place nose in large pot -- hide, hair and all!
- Boil for 2 hours.
- Don't look in the pot during cooking.
- Cool dish down until you can handle it, then skin the nose without fainting.
- 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.
- Chill and serve sliced on crackers with a smear of cream cheese.
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.
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 !