A recipe from Atlas Obscura's Gastro Obscura feature:
"The moose’s long, bulbous snout is still considered a delicacy among indigenous communities. Jellied moose nose is similar to European head cheese, trapping cuts of moose nose within a gelatinized broth...A moose’s nose contains both white meat (from the bulb of the nose) and dark meat (from around the bones). The fur must be removed prior to cooking, either by being singed off over an open fire, peeled off after the nose has been boiled, or simply skinning the nose. Chefs then slice the nose and simmer it with onions, garlic, and an array of other spices, which may include cinnamon, cloves, allspice, or mustard seeds. Meat from other parts of the moose’s head, such as the ears and lips, may be added to the mix. Once the concoction has cooled down, the cook lays the pieces of meat in a loaf pan, douses them with broth, and places the mixture in the refrigerator so the broth can solidify. The resulting jelly is served like a loaf of bread and eaten in slices.... be sure to wash the nose thoroughly before cooking."