Fresh Caribou Tongue
Description
This Indian main features Tongue, Water, Onions, finely chopped, Mint leaves. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
-
Wash tongue thoroughly with a brush made of evergreen boughs and trim off all stringy muscles.
-
Put all ingredients in the improvised kettle.
-
Set basket in the kettle and drop in the hot stones until the water boils.
-
Let the tongue simmer for about 4 hours by continually changing the stones as they cool.
-
Remove the tongue and plunge it into a container of cold water; then remove the skin.
-
Scoop out the liquid in the kettle and strain through several layers of evergreen boughs into a clean container.
-
Pour the juice over the sliced tongue and eat it hot; or, put the tongue back into the strained liquid and
-
set aside to
-
cool for 2 hours.
-
Serve the jellied tongue with slices of corn bread.
-
See: ASSINIBOIN HOT STONE COOKING
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 41.8kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 9754.5mg407%
- Total Carbohydrate 6.9g3%
- Dietary Fiber 1.7g7%
- Sugars 2.1g
- Protein 1.3g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, caribou, chopped, coltsfoot, finely, fresh, indian, leaves, main, mint, onions, salt, simmering, title, tongue, vegan, vinegar, water
