Wild Elk Tongue Salad

In ancient times, there was a belief that a person who ate the language of an elk gains the ability to achieve harmony in work and relationships, but ... only for a month. We hope that everyone who has tried the moose tongue dish at the New Year's table will harmonize their lives for the whole year.

Ingredients

• 1 kilogram of moose tongue;
• 500 grams of semi-smoked elk;
• 300 grams of pickled honey mushrooms;
• 100 grams of peeled pine nuts;
• 2 medium onions;
• 1 tablespoon vinegar
• 100 grams of mayonnaise;
• ready-made elk demi-glace sauce to taste;
• 3-4 peas of black pepper;
• 2 bay leaves;
• salt, ground black pepper.

Directions

1. Wash the moose tongue, place in cold water, bring to an intense boil, cook for 10 minutes. Then, fill the tongue with fresh water, add bay leaves and peppercorns, salt, bring to a boil, reduce heat, cover, leave to cook slowly for 3-4 hours.
2. While the meat is cooking, chop the onion into thin half rings, marinate in water with vinegar for an hour. Rinse honey mushrooms, cut into strips. Fry pine nuts in a dry frying pan, stirring constantly. As soon as the kernels begin to brown, pour them into a separate bowl, otherwise, remaining in the hot frying pan, the nuts will burn.
3. Cool the meat, remove the skin. Cut the tongue and boiled-smoked elk into thin strips. Lay the salad in layers - first a layer of tongue, then onions, mushrooms, a layer of smoked meat and, at this stage, brush with mayonnaise. Then repeat the layer of tongue, mushrooms and onions, drizzle with demi-glace sauce to taste and garnish with pine nuts.
4. New Year's salad of wild foods is ready! We have no doubt that you will be delighted!