There’s much to be said for venturing out of your comfort zone, particularly when it comes to working with new or unfamiliar cuts of meat in the kitchen. Always striving to make the most of whatever animal we have hunted or fished for, pushing that comfort zone has become something of the norm. In that process, I have grown rather fond of tongue. With a texture almost reminiscent of short rib meat – at least that’s the thing that first comes to mind, personally – cooking up moose tongue is something I look forward to every year.
While tongue can be intimidating at first glance, it is simple to prepare. I like to simmer it in a stockpot for around five hours with an onion, bulb of garlic, a couple oranges worth of citrus peel, several bay leaves and a handful of black peppercorns. The boiling process makes it easy to peel the outer coating of the tongue away, revealing the tender meat inside.
Once the tongue has been peeled, you can use it in a variety of different recipes. One of the ways to enjoy moose tongue is moose tongue sandwiches with au jus. All you need to do is slice the tongue, then fry the boiled tongue in a pan to crisp up the outer edges of it. While the tongue is frying, cook up your favourite au jus. Layer the meat, along with whatever toppings you might enjoy such as fried onions or mushrooms, onto the bread or bun and enjoy!
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