Source: Atlas Obscura
To make moose muffle stew, you must first abandon any dream of mounting your moose head over the fireplace. Instead, the muffle, or nose, including the moose’s gargantuan upper lip and nostrils, will become the centerpiece of a savory dish found throughout the northern regions of North America, especially Canada and Alaska.
Preparing moose muffle stew is no easy feat. First, the muffle must be cleaned, skinned, and cut into chunks. The simplest stew might feature chopped muffle, a diced onion, and fat salt pork simmered gently in a kettle for several hours. But most muffle-stew masters…
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