| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Venison tongue, about 2 pounds | |
| 1 | sm | Onion, chopped |
| 4 | Cloves, whole | |
| 2 | sm | Bay leaves |
| 1 | tb | Salt |
| 1/2 | ts | Red pepper |
| 1 | 1/2 inch lemon slice |
INSTRUCTIONS
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 <[email protected]>
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