Don't miss another issue…      Subscribe

Venison Tongue

 

41

Yield

2

servings

Prep

10

min

Cook

3

hrs

Ready

3

hrs

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Ingredients

1 each venison
tongue, about 2 pounds
*
1 small onions
chopped
4 each cloves, whole
*
2 small bay leaves
*
1 tablespoon salt
½ teaspoon red pepper flakes
*
1 1/2 inch lemon slice
*

Directions

Clean tongue thoroughly, scrubbing and rinsing.

Put in large pan and cover with boiling water.

Add all ingredients, cover, and simmer slowly (do not boil) for 3 to 4 hours or until tender.

Allow to cool slightly in stock. Drain, remove skin and fat.

Serve hot with wine sauce or sliced cold with tangy sauce.

Serve with fluffy mashed potatoes, buttered baby beets, and a green salad.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 140% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3490mg 145%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 1g
Vitamin A 2% Vitamin C 5%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed