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         Bison Tongue Sandwich



This is one of the original bison delicacies.

It makes one of our favorite 'all natural-nitrite free' cold cut sandwiches.
       Ingredients
1 (2-3 lb)
3
2 stalks
1
6 sprigs
1 tbsp
1/4 cup

 bison tongue rinsed under cold water
large leeks, or one large onion
celery with leaves
large carrot, scraped and split
parsley
sea salt (use 2 tsp if a 2lb tongue is used)
pickling spice
       Directions
  • Put all ingredients in a medium sized stock pot.
  • Add enough cold water to cover contents.
  • Bring to a boil; then lower to simmer and cover.
  • Check water level every hour or so and top up to cover tongue if necessary.
  • Cook tongue for 3 ½ hours, or until fork tender.


  • Remove stockpot from heat source.
  • Uncover and allow contents to cool to room temperature.
  • Remove tongue and discard broth.


  • Starting at the thick end, use a paring knife to peel off the tongue's outer membrane.
  • Discard membrane.
  • Cover tongue with plastic wrap or foil and refrigerate.


  • Once cool, tongue can be sliced across the grain to desired thickness.
  • Goes great on any kind of bread with your choice of condiments.
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