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Fresh Caribou Tongue

meats, native

1 medium tongue
4 cup water
2 wild onions, finely chopped
1 handful mint leaves
2 teaspoon coltsfoot salt
1 cup indian vinegar

Wash tongue thoroughly with a brush made of evergreen boughs and trim off all stringy muscles. Put all ingredients in the improvised kettle. Set basket in the kettle and drop in the hot stones until the water boils. Let the tongue simmer for about 4 hours by continually changing the stones as they cool. Remove the tongue and plunge it into a container of cold water; then remove the skin. Scoop out the liquid in the kettle and strain through several layers of evergreen boughs into a clean container. Pour the juice over the sliced tongue and eat it hot; or, put the tongue back into the strained liquid and set aside to cool for 2 hours. Serve the jellied tongue with slices of corn bread. See: ASSINIBOIN HOT STONE COOKING Source: "Indian Cookin'", compiled by Herb WAlker, 1977

Yield: 1 recipe

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