Recipe - Venison Tid-Bits

1 Venison tongue, about 2
pounds
1 small Onion, chopped
4 Cloves, whole
2 small Bay leaves
1 tablespoon Salt
One half teaspoon Red pepper
1 One half inch lemon slice

Clean tongue thoroughly, svrubbing & rinsing. Put in large pan & cover with
boiling water. Add all ingredients, cover, & simmer slowly (do not boil)
for 34 hours or until tender. Allow to cool slightly in stock. Drain &
remove skin & fat. Serve hot with wine sauce or cut or sliced up cold with tangy
sauce.

Serve with fluffy mashed potatoes, buttered baby beets, & a green salad.
Recipe By : The Wild Game & Fish Cookbook

Posted to FOODWINE Digest 28 November 96

Date: Thu, 28 Nov 1996 14:14:37 0500

From: Randee Fried Noellekk@AOL.COM