Bison Tongue Sandwiches

Directions

1. 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.
2. 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.
3. Reduce the heat to a simmer, cover the pot and braise for 2.5 hours, checking occasionally.
4. Remove the tongue from the pot, reserving the liquid. Allow the buffalo tongue to cool enough to where you can handle it.
5. 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.
6. Remove the pickling spices from the liquid and reheat it over low heat.
7. 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.
8. Strain the liquid from the meat, serve warm or allow it to cool before building the sandwiches.
9. 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.
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