Moose Nose
- Ready In:
- 6hrs
- Ingredients:
- 4
- Serves:
-
6
ingredients
- 1 moose nose
- salt & pepper
- 3 -4 bay leaves
- onion
directions
- 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.
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Reviews
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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.
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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.<br/>#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.<br/>there are now two options:<br/>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.<br/>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.<br/>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.
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My mother and her family of Ojibway roots have also boiled up a moose nose on a successful hunt and I have tasted it and I'm still here. Tonge is also another boiled dish they do and I must admit as a young young girl, I often requested one for my bd gift from from grandpa since my bd was during the hunting season.
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My favorate cookbook is "JOY".