Moose Tongue in a Mushroom Sauce by Vicky Hamm

Ingredients:

1 Pressure-cooked Moose Tongue. Watch this video to learn how to pressure cook a beef tongue and follow the instructions for your moose tongue. 

olive oil

3 onions thinly sliced

sliced white mushrooms (could also experiment with hedgehogs)

4 ground-up cloves of garlic

A handful of fresh parsley – finely chopped.

A slurry made of white rice flour and water. You could also use regular flour.

Port wine

Beef stock made from the juices of the pressure cooked tongue.

Salt and Pepper

Mashed potatoes

Directions: 

1. Peel the cooked beef tongue once it is cool to the touch.
2. Cut the tongue into slices.
3. Heat skillet and add olive oil.
4. Saute onions and add pepper.
5. Once onions have sauteed for 2-3 minutes add mushrooms.
6. Add garlic and parsley.
7. Add about an ounce or two of port wine.
8. Add beef stock made from pressure cooking the tongue – about 5 cups worth.
9. Add salt to taste.
10. Thicken the sauce with the slurry of white rice flour and water.
11. Once the sauce starts to thicken reduce the heat and let simmer for a couple of minutes.
12. Add tongue slices and coat with the sauce.
13. Cook for 10 minutes.
14. Serve with mashed potatoes.

This recipe was adapted from the “How to Cook Beef Tongue in Mushroom Sauce” video by Food Chain TV on Youtube.