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Braised Venison Tongue With Mixed Greens
HUNTER, ANGLER, GARDENER, COOK10Ingredients
3Hours
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Ingredients
US|METRIC
4 SERVINGS
- 2 deer (or lamb tongues, pork tongue will work, too)
- 1 qt. lamb (venison or beef broth)
- 4 bay leaves
- 2 tsp. salt (divided)
- 2 large garlic cloves
- 2 tsp. mustard
- 2 Tbsp. white wine vinegar
- 1/4 cup olive oil
- 4 cups salad greens (use exciting greens like arugula, Italian chicories, fresh herbs, watercress, dandelion leaves, mache and the like. See my post on how to make A Proper Salad for details.)
- ground black pepper (Fresh)
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