Venison tongue

Yield: 1 Servings

Measure 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@...>

Similar recipes