Venison tongue
1 Servings
| Quantity | Ingredient | |
|---|---|---|
| 1 | Venison tongue, about 2 pounds | |
| 1 | small | Onion, chopped |
| 4 | Cloves, whole | |
| 2 | smalls | Bay leaves |
| 1 | tablespoon | Salt |
| ½ | teaspoon | Red pepper |
| 1 | 1/2 inch lemon slice | |
Clean tongue thoroughly, svrubbing & rinsing. Put in large pan & cover with boiling water. Add all ingredients, cover, & simmer slowly (do not boil) for 3-4 hours or until tender. Allow to cool slightly in stock. Drain & remove skin & fat. Serve hot with wine sauce or sliced cold with tangy sauce.
Serve with fluffy mashed potatoes, buttered baby beets, & a green salad.
Recipe By : The Wild Game & Fish Cookbook Posted to FOODWINE Digest 28 November 96 Date: Thu, 28 Nov 1996 14:14:37 -0500 From: Randee Fried <Noellekk@...>
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