Buffalo Tongue Simmered in Wine

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.

Ingredients:

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

Preparation:

1. Remove the vein from the underside of the tongue with a pairing knife.
2. In a saucepan over medium high heat, melt 1 tablespoon of the butt and add the onions and garlic. Sauté until tender.
3. Add the white wine and the tongue and bring to a full boil.
4. Reduce heat to low and simmer uncovered, turning occasionally for 2.5 hrs.
5. Remove tongue form wine and allow to rest until you can handle it. Remove the skin by peeling it off. A pairing knife maybe needed in some areas.
6. In deep sauté pan over medium high heat, add remaining  butter.
7. Place peeled tongue in pan, rotating tongue to brown on all sides.
8. Drain onions, reserving wine juices and add onions to the tongue. Caramelize to a golden brown.
9. Return wine juices and reduce heat to simmer and cook until all wine juices have evaporated.
10. Slice tongue thin & serve on toast points.
11. Top with caramelized onions and garnish with a dollop of horseradish cream & parsley.

Delish!