Wine Braised Buffalo Tongue (Makes 24 appetizers)
This easy, gourmet recipe will have your guests asking for more. If they are of the squeamish type, just tell them it is bison, but leave out the tongue part until after they have tried it. ;)
Ingredients:
1 – Buffalo Tongue
1 – quart water
1 – quart white wine
1 – stick organic salted butter
1 – onion, diced
2 – cups mushroom, sliced
1 – clove garlic, minced
1 – teaspoon salt
1 – tablespoon black pepper
2 – cups white wine
24 – crostini
Horseradish sauce
Preparation:
1) In a 4-quart pot, over high heat, bring 1-quart water and 1 quart wine to a boil.
2) Remove thawed tongue from packaging and drop into the pot. Bring liquid to a boil again, and boil for a couple of minutes. Reduce the heat to low, cover pot and allow the tongue to simmer for about 2.5 hours.
3) Remove tongue from the pot and place on a plate, allowing the tongue to cool until you can handle it.
4) Make a small slit between the skin and the meat of the tongue with a pairing knife, then using hands peel the skin away from the meat.
5) In 3-inch deep sauté pan over medium high heat, heat 1 stick of butter.
6) Add the peeled tongue, onion, mushrooms, garlic and seasonings to the pan. Turn the tongue occasionally, until brown on all sides.
7) Once tongue is browned, add the white wine and bring to a full boil.
8) Reduce heat to low and simmer uncovered, turning occasionally for 30 minutes.
9) Remove tongue and transfer to a cutting board. Cover the tongue with foil and allow it to rest at room temperature for about 10 minutes. Continue cooking of onions and mushrooms until wine is reduced.
10) Slice tongue thin & serve on toast points.
11) Top with onions and garnish with a dollop of horseradish cream & parsley. Delish!
http://wildideabuffalo.com/2014/appetizer-recipes-to-the-holiday-party-rescue/
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