{"id":2528,"date":"2026-09-25T23:34:31","date_gmt":"2026-09-25T23:34:31","guid":{"rendered":"https:\/\/prisedujour.com\/?p=2528"},"modified":"2026-09-25T23:35:35","modified_gmt":"2026-09-25T23:35:35","slug":"moose-tongue-steaks-with-cream-veloute-sauce","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2026\/09\/25\/moose-tongue-steaks-with-cream-veloute-sauce\/","title":{"rendered":"Steaks de langue d'orignal avec sauce velout\u00e9e \u00e0 la cr\u00e8me"},"content":{"rendered":"
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Moose Tongue Steaks with Cream Velout\u00e9 Sauce<\/h2>
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/span> from 0<\/span> votes<\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div><\/div><\/div>
    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    3<\/p>hours <\/span>

    20<\/p>minutes<\/span><\/div>

    <\/span>Total time<\/span>

    3<\/p>hours <\/span>

    30<\/p>minutes<\/span><\/div><\/div><\/div>

    Ingredients<\/h3>
    • Tongue and broth<\/strong><\/li>
    • <\/span>

      1 moose tongue (about 3 pounds)<\/span><\/p><\/li>

    • <\/span>

      2 bay leaves<\/span><\/p><\/li>

    • <\/span>

      2L of beef stock, or enough to cover the tongue<\/span><\/p><\/li>

    • <\/span>

      A handful of thyme, rosemary, and \/ or oregano<\/span><\/p><\/li>

    • Cream Velout\u00e9 Sauce<\/strong><\/li>
    • <\/span>

      2 tbsp butter<\/span><\/p><\/li>

    • <\/span>

      2 tbsp flour<\/span><\/p><\/li>

    • <\/span>

      1 cup beef stock or game stock (I used the stock from the tongue)<\/span><\/p><\/li>

    • <\/span>

      \u00bc cup 35% cream<\/span><\/p><\/li>

    • <\/span>

      1 tsp white wine vinegar<\/span><\/p><\/li>

    • <\/span>

      Salt and pepper to taste<\/span><\/p><\/li><\/ul><\/div>

      Directions<\/h3>
      • 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.<\/li>
      • 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.<\/li>
      • 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.<\/li>
      • 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.<\/li>
      • 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<\/li>
      • The tongue is ready. Serve with a side of your choice and a few spoonful of the sauce.<\/li><\/ul><\/div>