From Wilderness Kingdom New Cookbook, a collection of wild game and wild fruit recipes first published in 1972 by Prairie Crafts, Saskatoon.
Moose Muffle (moose nose) makes a delicious broth and can be used for soup stock or eaten on the spot. Cut the nose from the moose you have just shot and rub it carefully in snow if there is no water available to clean it before eating. You will find it makes a delicious broth if you can forget what you are eating.
P.S. Moose Muffle is not recommended for trophy hunters as it louses up the head for mounting and taxidermists are dead set against Moose muffle.
Skin him very carefully and make sure you remove the scent sack under the tail as it might taint the meat. After the skunk is cut up and quartered you put the meat in a pan and sprinkle paprika, sage, salt and pepper along with some onions and you can bake the skunk meat until tender. Invite your mother-in-law, and you no doubt know some politicians intimately who you could invite for dinner? Good luck!