Some of you may remember that in the past I have struggled to cook tongue.  Whenever my husband has come home from a hunt with one I've viewed it with some trepidation.

Anyway, this year my husband returned from the elk hunt with not 1 but 2 of the dreaded things!    Anyway, bearing in mind past advice about long slow cooking etc I gave it a go.   I placed them in a pan, with carrot, celery, onion, bay leaves, sage, salt and pepper, and put them onto a slow simmer.  I left them there simmering quietly for about 5 hours, just turning them over occasionally.  After cooling I appoached my least favourit bit, peeling, then sliced them thinly.  I thought I should at least try it before alowing my daughter to devour them, and amazingly they were delicous. 

I'm so glad I persevered!