Moose Tongue Steaks with Cream Velouté Sauce

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Moose Tongue Steaks with Cream Velouté Sauce
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Moose Tongue Steaks with Cream Velouté Sauce

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Servings

4

servings
Prep time

10

minutes
Cooking time

3

hours 

20

minutes
Total time

3

hours 

30

minutes

Ingredients

  • Tongue and broth

  • 1 moose tongue (about 3 pounds)

  • 2 bay leaves

  • 2L of beef stock, or enough to cover the tongue

  • A handful of thyme, rosemary, and / or oregano

  • Cream Velouté Sauce

  • 2 tbsp butter

  • 2 tbsp flour

  • 1 cup beef stock or game stock (I used the stock from the tongue)

  • ¼ cup 35% cream

  • 1 tsp white wine vinegar

  • Salt and pepper to taste

Directions

  • Remove any silver skin or excess fat from the moose tongue. Add all the ingredients of the ‘tongue and broth’ in a large pot and cover with the beef stock. Bring to a boil. Then, reduce the temperature and cover to simmer for 3 hours.
  • 10 minutes before the tongue is ready, start making the sauce. Heat a small pot over medium-low heat. Add the butter and cook until lightly browned and nutty, about 2 minutes. Add the flour and stir constantly for 1 minute. It should brown slightly and resemble wet sand.
  • Slowly incorporate the stock, a little at a time, stirring until smooth before adding more. Add the cream, vinegar, and salt and pepper to taste. Bring to a boil and adjust seasoning and texture as needed.
  • Once the three hours is passed, remove the tongue from the water. Peel the skin of the tongue while it is still hot. Then, cut the tongue meat into 1/2 inch slices. Season with salt and pepper.
  • Heat a skillet to medium-high heat. When hot, add vegetable oil to cover the bottom of the skillet. Add the tongue slices without overlapping them. Cook until browned, 2 minutes per side
  • The tongue is ready. Serve with a side of your choice and a few spoonful of the sauce.