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Smoked Moose Tongue

07.01.10

I was fortunate enough to be invited to an event that I’ll link up as soon as some of the attendees post about it. It was a fairly large pot luck comprised heavily of bloggers, and the hostess shared similar pot-luck ethics as I,  so it was highly enjoyable. My dish? Cured and smoked tongue of moose. Not your average dish for a pot-luck, for certain. I know a few folks who if served this wouldn’t  touch it with a 10-thousand-foot-pole.  But that’s okay – I figured that type of folk weren’t invited.  It was cut really thinly, and was so approachable that my fussy 3-year-old even popped back a few pieces – akin to a heavily cured and smoked ham. I therefore conclude [right or wrong] that even super-fussy 3-year-olds can be more adventurous than fussy adults!

Cured in dry cure for a week, cooked in a bag under-water for roughly an hour per pound [1.03kg, in this case] at 200C, peeled, rubbed in oil+ sage+oregano, then smoked with applewood for roughly 3-4 hrs. I used a slicer to get it thin. The whole thing worked out exceptionally well. I’d originally planned on finishing with fleur de sel [among other things], which upon tasting was clearly a poor idea, as the week in cure made this more than salty enough. It needed nothing. I settled on serving it plain, paired with a too-young-but-still-appropriate saskatoon wine. Any chance I get to serve wild game meats with wild fruits from the bush where they live, I take.

One thing of note that I will rely on others’ photos for [again, I'll link up shortly]: I cut the tongue in half, roughly, and sliced each half separately. The back and front of the tongue not only are different shapes, the nature of the meat is shockingly different. The front, or ‘tip’ part if you will, was much darker, denser, and uniform in shape. The back ‘throat’ section varied in neat shapes, and almost looked more like a pork product. Interesting.

9 Responses

  1. Mel says:

    That tongue was absolutely delicious. There was nothing weird or off-putting about it at all, either in taste or texture – I’m certain you could serve this to someone who swears they’d never touch something like tongue, and they’d love it. (And probably not know what it was until you told them. Which might make for a bit of hilarious awkwardness.)

    The saskatoon wine was also fantastic. I can honestly say it is the best homemade wine I’ve ever had…though now that I think of it, that’s kind of insulting to you! Here’s hoping I get a chance to try it once it’s had a bit of time to chill out in the bottle. *wink wink*

  2. Lea says:

    We didn’t get to chat that much last night, but I wanted to say that the moose tongue was faboo. To my simple palette it just reminded me of deli meat, in taste and texture. Wouldn’t have thought of it as “tongue.” Thanks for bringing it over!

  3. bianca says:

    I had never eaten tongue until Wednesday and to my surprise I really liked it. Now, thanks to you, I can check “eating tongue” off my list!

  4. [...] different cuts of smoked moose tongue and homemade saskatoon wine by the talented Kevin Kossowan. Tasted like a heavily smoked ham and was delish. I think I preferred the texture of the back [...]

  5. Kevin! Hilarious to read the post on why you hate potlucks! I also don’t enjoy them when they are planned… but had not read this post, and was really chuckling. I loved the heart you put into bringing this incredible tongue to the event. I wish you had step by step photos as it is really something I would be interested in seeing… step by step. However, I am happy you posted it with the basic instructions. This is what it is all about to me. “It” being the Canadian food experience. You definitely have a fan. The tongue was a triumph. The flavour was addictive and the texture was incredibly tender. Three cheers for you. Any flagship restaurant would love to get their hands on this to showcase as part of an appetizer. Also, send the Canadian Olympic team a link to this post. Seriously. This was a pleasure that should absolutely be shared.
    :)
    Valerie

  6. Kevin says:

    Mel – I’m doing my best to leave the couple cases of it alone for a couple years. Here’s to patience!
    Lea – I know, I feel badly I didn’t mingle as much as I should have. Glad you enjoyed it, and I’ll look forward to running into you again at a future function when we can chat!
    Bianca – great!
    Valerie – if I ever need a reference, I know who to ask. ;) If you ever would like to tackle it [hint: wild big game availability Nov-Dec, I could possibly hook you up], I’d be happy to help – just ask!

  7. Hi love your blog, found it while randomly surving, will keep checking up. Bye…

  8. Thanks for that. We’re having a little potluck party next week, kind of for Xmas I guess and I’ve been trying to find something special to take.. found some good ideas at this potluck recipe site. You know, someone should invent a website where you can write what you’ll be taking, and it would make sure no one is bringing the same thing!

  9. [...] is a misunderstood piece of offal. Like the tongue, and unlike the liver or kidneys for example, it’s a muscle rather than an organ. Like pig [...]

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