Deli Style Bison Tongue Sandwiches

In the mid 1800’s, bison were slaughtered by the thousands, many just for their tongue’s, as it was a coveted European delicacy. Today organ meats are back in favor. In an effort to use all the parts, and getting back to “nose to tail eating”, like our ancestors did years ago, this recipe will make that easy, delicious and nutritious.

This is my “cheater” version of a deli-style, pickled tongue sandwich. Many of us can’t take the time to pickle a single bison tongue for our own delight, but with this recipe you can get great deli flavor, without all the fuss, sugar or nitrites! And yes… it’s still so good!

Author

Jill O’Brien

Ingredients

• 1 – Wild Idea Bison Tongue
• 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!

Directions

1. Rinse the bison tongue under cold water, then pat it dry with a paper towel.
2. 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.
3. In a small but deep saucepan, over medium high heat, add the wine, vinegar, pickling spice and salt, and bring to a boil.
4. 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.
5. Reduce the heat to a simmer, cover the pot and braise for 2.5 hours, checking occasionally, and adding more liquid as needed.
6. Remove the tongue from the pot, reserving the liquid. Allow the buffalo tongue to cool enough to where you can handle it. 
7. 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.
8. Remove the pickling spices from the liquid and reheat it over low heat.
9. 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.
10. Strain the liquid from the meat, serve warm or allow it to cool before building the sandwiches.
11. To build the sandwiches, slather on your favorite condiments to bun of choice and pile in the sliced bison tongue and toppings of choice. *Sandwiches can be made ahead and refrigerated until ready to consume.