| 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 <Noellekk@AOL.COM>
A Message from our Provider:
“People disappoint. God doesn’t.”