October 24, 2007 | By Chhiwate In
Wild Game |
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1 venison tongue, about 2 pounds
1 small onion, chopped
4 cloves, whole
2 small bay leaves
1 Tablespoon salt
1/2 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.
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