Bison Tongue Sandwiches
Bison Tongue Sandwiches
Rated 5.0 stars by 1 users
2 hours 75 minutes
This is my "cheater" version of a deli-style, pickled tongue bison sandwich. Many of us don't want to take the time to pickle a single bison tongue for our own delight, but we long for our favorite deli sandwich. If you are wondering how to cook bison tongue, this bison tongue recipe will give you all the great deli flavor you remember, without all the fuss, sugar, or nitrites! And, yes... it's so good!
- ½ - bottle white wine
- 2 – cups apple cider vinegar
- 3 – tablespoons pickling spice
- 1 – tablespoon salt
- 4 – brioche rolls
- Optional toppings: green garlic butter, lemon & dill aioli, mayonnaise, Dijon mustard, pickled onions, jalapeno, tomato, cilantro, or whatever you like!
- Rinse the bison tongue under cold water, then pat it dry with a paper towel. Using a sharp knife, make a slit through the bottom of the tongue from the base to the tip, cutting through the skin only, then cut the tongue in half. In a small but deep saucepan, over medium high heat, add the wine, vinegar, pickling spice and salt, and bring to a boil.
- Place the tongue into the pot and ensure the tongue is submerged. Add more wine, vinegar or water if it is not. Bring to a boil.
- Reduce the heat to a simmer, cover the pot and braise for 2.5 hours, checking occasionally.
- Remove the tongue from the pot, reserving the liquid. Allow the buffalo tongue to cool enough to where you can handle it.
- Using a sharp paring knife, slide the knife between the skin and the meat to start removing the skin. Then, use your hands to pull the skin from the meat, using a knife where needed.
- Remove the pickling spices from the liquid and reheat it over low heat.
- Slice the bison tongue into thin slices and add the sliced meat to the warmed liquid. Turn the heat off and allow the meat to rest in the liquid for 15 minutes. *Note: If you will not be using the meat until a later time, keep the meat in the liquid, tightly covered, and refrigerate.
- Strain the liquid from the meat, serve warm or allow it to cool before building the sandwiches.
- To build the sandwiches, slather on your favorite condiments and pile in the sliced bison meat and extras. *Sandwiches can be made ahead and refrigerated until ready to consume.
Is bison tongue a delicacy? Yes. In the mid 1800's bison were slaughtered by the thousands, and many just for their tongues, as it was a coveted European delicacy. Today in an effort to get back to eating how our ancestors did, nose to tail, organ meats, especially grass-fed organ meats have found their way back into fashion. In addition to grass-fed bison organs being super nutritious, they can also be super delicious - with the right recipe. I hope you enjoy this one!