1 venison tongue, about 2 pounds
1 small onion, chopped
4 cloves, whole
2 small bay leaves
1 Tablespoon salt
1/2 Teaspoon red pepper
1 1/2 inch lemon slice
Clean tongue thoroughly, srubbing & rinsing. Put in large pan & cover with boiling water. Add all ingredients, cover, & simmer slowly (do not boil) for 3-4 hours or until tender. Allow to cool slightly in stock. Drain & remove skin & fat. Serve hot with wine sauce or sliced cold with tangy sauce.
Serve with fluffy mashed potatoes, buttered baby beets, & a green salad.