How can you cook moose tongue?

Answer 1

I have cooked beef tongue in the microwave several times, bay leaf and all. The original recipe came from a Tappan book on 'cross cooking', either by conventional or microwave. There are recipes online now. It takes a while to cook, and in liquid it is probably not all that faster, but there is little chance of anything going wrong. I didn't have a good working stove for about 15 years and don't use one regularly now. The microwave ovens came out just in time and for me, it has been great.

Answer 2

Boiled frozen tongue in spiced water method : First get a pot and lid large enough to hold and cover the tongue. Next rinse the tongue with water removing the excess blood.

Place the tongue into the pot and add a quartered onion. This can be a large onion as more is good. Add one tablespoon of sea salt, half teaspoon of ground pepper, six whole cloves, one star anise and three large bay leaves.

Add water to the pot covering the tongue. More water is good because it will boil off in time and we don't want to loose too much of it and burn the tongue.

Place atop a burner and turn up the heat. When the water boils, reduce the heat to low. Watch the boiling as it may be necessary to turn the heat up ever so slightly. Let simmer for 4 hours. Be sure the lid is vented slightly to prevent the water from spraying out.

Now to make the sauce: Get a 2 quart pan and a measuring cup. Measure 1/2 cup of golden raisins and add to pan. Measure 1/2 cup of corn syrup and 1/2 cup of apple cider vinegar. Stir syrup and vinegar until mixed. Pour into pan. Add 1/4 teaspoon of ground cloves, 1/4 teaspoon of cinnamon and 1/4 teaspoon of allspice. Place atop burner and set heat to low. Reduce vinegar from syrup not allowing to boil or burn, stirring always. Time depends on heating. May take up to 20 minutes.

A nice addition to the tongue as a side dish is parsnips. Simply, skin, quarter, core and place in pan with an inch of water level for a 20 minute simmering and parsnips are soft. Remove water when done and smash them like potatoes adding butter. A third to half cube to 2 pounds of parsnips is good.

Remove the tongue and place onto a plate. Let sit for five minutes then remove the skin, carefully. Next, remove the fat. Be careful as it's still very hot. Remove excess water from plate. Cut parallel to the tip of the tongue which is the bottom of the tongue. Keep cutting until you begin to crosscut the back section. There is a meaty portion atop the tongue that can be removed here and is a nice cut. Continue to cut back which will now be crosscutting the meat.

You're done. Get a ladle for the sauce and a spoon for the parsnips. The water being full of reduced fat from the tongue should be disposed of properly and not into the sink.

Answer 3

You could but it would probably be very tough. Tongue requires cooking at low temperatures for long periods of time to be tender.

Answer:

Microwave recipes exist for almost any food, the mistake is thinking that microwave cooking is done at full power. See Link

Answer 4

I would say the same as beef tongue. == ==
If u want a cooked moose tongue you can.