Venison Tongue
Yield
2 servingsPrep
10 minCook
3 hrsReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
venison
tongue, about 2 pounds |
*
|
| 1 | small |
onions
chopped |
|
| 4 | each |
cloves, whole
|
*
|
| 2 | small |
bay leaves
|
*
|
| 15 | ml |
salt
|
|
| 2.5 | ml |
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.
