was gifted some tongue and heart and am now trying to get recipes to at least figure out how long i'll need to set aside for it (most seem to suggest at least overnight if not a full day soak) so here's a few questions:
- i know bison is leaner than beef, would this also apply to its innards (tongue and heart)?
- do you have a great tongue recipe (looking for at least one smoked one)?
- do you have a great heart recipe (i don't think this should be smoked)?
- can i cut a tongue in half and to use for two preparations? will i lose anything by cutting it in half?
any assistance would be wonderful! thanks!
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