Wild Idea Buffalo Recipe of the Week - Buffalo Tongue Simmered in Wine

Well this is one I've never tried, Buffalo Tongue Simmered in Wine. It's the Wild Idea Buffalo Recipe of the Week.



Buffalo Tongue Simmered in Wine
By: Jill O'Brien


Makes 24 appetizer servings.
This favorite delicacy in the late 1800′s, is making its way back on to fine restaurant menu’s. This easy, gourmet recipe will have your guests asking for more.

Note: My preference is to peel the tongue before cooking to maximize flavor and tenderness. This is

optional, as tongue can be simmered with skin on and slipping off after cooking is complete and tongue has cooled a bit.


Ingredients:

1 Buffalo Tongue, peeled
1 stick organic butter
1 onion, diced
1 clove garlic, minced
1 teaspoon salt
1 tablespoon black pepper
1 bottle white wine


Preparation:

* Remove skin with pairing knife from tongue & vein from underside.
* In deep sauté pan over medium high heat, heat 1 stick of butter.
*Place peeled tongue, onion, garlic and seasonings in pan. Rotate tongue to brown on all sides.
* Add white wine and bring to a full boil.
* Reduce heat to low and simmer uncovered, turning occasionally for 2.5 hrs.
* Remove tongue and reduce all juices, caramelizing onions.
* Slice tongue thin & serve on toast points.
* Top with caramelized onions and garnish with a dollop of horseradish cream & parsley.


http://wildideabuffalo.com/2012/buffalo-tongue-simmered-in-wine/






Wild Idea Buffalo
Tongue
In the 1800s, millions of buffalo were slaughtered for the tongue only. As devastating as this seems to us now, early gourmets relished this delectable food. Sautéed with onions and garlic, braised in wine, sliced thin, and served on toast- points, this mouth-watering delicacy will be the appetizer hit at any dinner party.


http://buy.wildideabuffalo.com/collections/a-la-carte/products/tongue