February 27, 2018

Bison Tongue Croquettes

Ingredients

Braising liquid
1 ea. medium size bison tongue
2 ea. yellow onions
1 whole head of garlic
10 ea. black peppercorns
4 ea. bay leafs
4 liter bison stock

Croquette
2 lb peeled russet potatoes
2 c. mozzarella cheese
½ tsp each black pepper, salt and nutmeg
3 c. flour [ for breading ]
2 large eggs [ for breading ]
3 c. panko or breadcrumbs [for breading ]
Canola oil for frying

Directions

1. Fully rinse the tongue and take off any loose skin.
2. Turn the oven on to 350 F.
3. In a large pot add all braising ingredients and bring to a boil and cover.
4. Put in oven for 6-7 hours [check that there is always liquid covering the tongue].
5. Take tongue out and clean completely, remove all skin.
6. Shred the meat, strain the braising liquid and add back into the meat so it maintains moisture.
7. Boil potatoes until fork tender in salted water and smash.
8. Combine ingredients and add salt, nutmeg and pepper.
9. Roll into medium size balls and roll in flour, egg and panko.
10. Fry each croquette in shallow oil until brown on all sides.

Serve on a small amount of herbed aioli, garnish with pickled red onions. Goes well with fresh tossed green salad.

This article was posted in Blog Recipes and tagged: alberta bison chef cook cuisine culinary ingredients recipe