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     Title: How To Prepare Moose Nose
Categories: Wild, Venison, Offal, Canadian, Native
  Servings: 1 info file

           moose nose

Naomi Morris - If you have a side burner on your bbq, use that to
singe the fur or outside fire works too and I've seen people use
propane torch. Scrape the charred parts until no more fuzzies. You
can cut in smaller pieces (but not too small) and just rolling boil
it.

Dawn Lexia - We singe ours over fire normally then put into the oven
for awhile. We tried the instant pot last year after singeing the
hair off - absolutely delicious with some salt to taste.

Adrien Cheezo  - Burn the fur using fire or a torch but fire would
be great and then scrap the burnt fur using a stick or a knife.

Frances Elizabeth Moore - using an instant pot or pressure cooker if
you have one. Speeds up the process some. But I've largely seen it
in stews myself.

Dawn Lexia - I agree with the instant pot! 45 minutes in there after
we singed, omg! Soo tender and delicious!

Jocelyn Nanooch Blesse - First singe it, then cut into cubes and boil
for a couple of hours to make it soft. After a couple of hours, make
flour paste add it in and enjoy. So soo good just had that yesterday.

AndrewTina Wapachee - Boil with what ever you want like potatoes,
onions, carrots, celery, etc.

Dan Nelson - I once made a terrine with one. It was a lot of work,
but it was really good. If you like head cheese, here's a link with  
some good instruction.

https://travelfoodatlas.com/jellied-moose-nose-recipe

Genevieve Roxane Prevost - sear it, clean the burnt hair off then
roast it turning it regularly on a wood coal fire.

Bernice Gargan - Boil it for two hours forst. it makes the fur
easier to come off.

Mary Aubichon - or use a slow cooker.

Ruth Adams - Singe it, keep scraping the nose until it's nice &
clean, don't burn the nose, do it like you do with marshmallows

Mahalia Villebrun-McArthur - boil for about 4 or 5 hours.

Ed Russell - Smoke it! Then soup or stew.

Annie B Akootchook - Saw the head in half. And half again can boil
them or bbq

Rose Capot-Blanc - You also can make a soup. Use vegs that you like
and barley

Sylvester Joseph - Braise them in soya sauce water and beef stock
for 4 hours on 250 F.

I do love caribou nose. I always boil it and cut the skin off.

  From: The Arctic Kitchen
 
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