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Tongue with Vinegar

Tongue with Vinegar
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Ingredients

1
deer tongue
60
mL vegetable broth
2
Tbsp red wine vinegar
1
tsp Dijon mustard
1
Tbsp butter
salt and pepper
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Directions

Step 1

Simmer the vegetable broth and cook the tongue in it for 3 hours. Peel the tongue while it is still warm, then brown it for a few seconds in a saucepan with butter. Deglaze with red wine vinegar. Add salt and pepper. Add vegetable broth and reduce for 3 to 5 minutes. Add a dash of Dijon mustard to the tongue and serve.

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