How to cook Moose-nose:
In most Alaska Native villages, moose meat is an important part of social events and funerals. Often the soft parts of the moose, including the liver and the coveted nose, go to village elders, said Mr. Dunham, who is not Native but whose school teacher parents raised him in the Yukon-Kuskokwim delta on the west coast of Alaska.
The nose, which can be about the size of a volleyball, is shaved, much the same way bristles are removed from a pig. A sharp knife will do the job, but a disposable razor like a Bic also works, Mr. Dunham said. Then the nose is boiled in salt water for several hours. The result, he said, is not unlike beef tongue.
“You can cube it and add to soup with noodles and rice or whatever is in the pantry,” he said. “It does get quite gelatinous and tender.”
Something about shaving a volleyball with a Bic just doesn’t do it for me. I’ll stick to cheesesteaks.