Search
by Ingredient

Venison Tongue

StarStarStarStarEmpty star

Submitted by lindaree

YIELD

2 servings

PREP

10 min

COOK

3 hrs

READY

3 hrs

Ingredients

1 1
EACH EACH VENISON
tongue, about 2 pounds *
1 1
SMALL SMALL ONIONS
chopped
4 4
EACH EACH CLOVES, WHOLE *
2 2
SMALL SMALL BAY LEAVES *
1 15
TABLESPOON ML SALT
½ 2.5
TEASPOON ML RED PEPPER FLAKES
1 1
1/2 INCH 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 44g (1.6 oz)
Amount per Serving
Calories 14 0% 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?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

Email this recipe