Sliced Bison Tongue
- 1 bison tongue
- 2 bay leaves
- 1 teaspoon whole peppercorns
- 1 teaspoon whole allspice
Sauce:
- 2 tablespoons butter
- 2 medium onions, chopped
- 8 oz sliced mushrooms
- 2 cups low-sodium beef or chicken broth
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon arrowroot or other thickener
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Rinse the tongue and place in a large stockpot. Add enough water to cover.
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Bring to a boil. Skim foam from the top.
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Lower heat to a simmer, add the bay leaves, peppercorns and allspice, and cook, partially covered, 3-4 hours.
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Remove the cooked tongue to a cutting board. Allow to cool until easier to handle, then remove the skin, slice. You can stop here and serve, or continue to create the sauce.
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To make the sauce, heat a large, deep skillet over medium heat. Add the butter and swirl to coat. Add the onions and cook, stirring occasionally, until caramelized, 10 minutes.
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Add the mushrooms and cook, stirring, until soft.
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Add broth, salt and pepper. Bring to a boil over high heat. Add the sliced tongue, cover it with the sauce, lower heat to a simmer, and cook, uncovered, for about 12-15 minutes.
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If you wish to thicken the sauce, 5 minutes before it’s done, stir in 1 teaspoon arrowroot mixed with a little cold water.