Quantity Ingredients Yield: 4 Portions Poaching mixture
- 1 Carrot, large cut
- 1 Celery stalk, large cut
- 1 Onion, medium size, large cut
- 15 ml 1 tbsp. Salt
- 45 ml 3 tbsp. Pickling spice
- 250 g 9 oz. Bison tongue
- 1 Shallot, chopped fine
- 50 ml ¼ cup Dry white wine
- 125 ml ½ cup Heavy cream
- 125 g 4 oz. Camembert cheese, skin removed
- 40 ml 3 tbsp. Raspberry vinegar
- 75 ml 1/3 cup Liquid reserved from poaching Bison tongue
- 500 ml 2 cup Cooked Uncle Bens Prairie Harvest Rice Mix
- 4 portions Salad greens, (mild and strong mixture is best)
- To poach tongue, cover tongue with cold water and add the poaching mixture.
- Bring liquid to a boil and reduce to a simmer. Cook tongue until tender (when fork is inserted and comes out easily), approximately 1.5 to 2 hours. Reserve part of liquid.
- Cool tongue and peel it. Cut it into strips and set aside for later.
- To prepare dressing, reduce wine and shallots to half. Add cream and Camembert. Simmer for 20 minutes. Season with salt and white pepper to taste. Strain and cool to room temperature.
- Combine the vinegar and reserved poaching liquid in a heavy bottomed saucepan to prepare the tongue glaze. Reduce this mixture until it becomes a thick syrup.
- Attractively arrange the greens, tongue and rice mixture on a plate. Drizzle the vinegar reduction on the tongue. Top the salad greens with the creamy dressing.