INGREDIENTS
This is what you need for 2-4 servings:
- 1 bison tongue, 2.5-3 lbs.
- S&P
- Provençal sauce with oyster mushrooms
Pic1:
bison tongue, Provençal sauce with oyster mushrooms
Directions
2021-08-26
Pic2: https://rockriverbison.com/ Pic3: bison tongue, tail, roast
Pic4: bison chuck tender
- Order frozen bison online, or pick it up at the ranch if you live nearby.
2021-08-27
Pic5: bison tongue, pressure cookedPic6: done
Pic7: peeled
- Cook for 45 minutes in a good pressure cooker.
90 minutes is much too long if your cooker gets the full 15 psi. - Remove, allow to cool enough for safe handling.
- Peel.
- Refrigerate the tongue 2 hrs. or freeze for 30 minutes to make the meat firmer for slicing.
Pic8: refrigerated, slicedPic9: sauce
Pic10: with bison tongue
- Slice thinly.
- Prepare Provençal sauce with oyster mushrooms as per recipe.
- Add the bison tongue slices to warm through.
- Serve and Enjoy.
2021-09-09
Pic11-13: another day- I reheated leftover frozen beef tongue, frozen sauce, and tossed in some fresh greens for another quick meal.