Bison Tongue Sandwich
This is one of the original bison delicacies.
It makes one of our favorite 'all natural-nitrite free' cold cut sandwiches.
1 (2-3 lb)
bison tongue rinsed under cold water
large leeks, or one large onion
celery with leaves
large carrot, scraped and split
sea salt (use 2 tsp if a 2lb tongue is used)
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.
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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