Serious Eats: Talk

bison tongue question

Yesterday at the farmers market, I bought a bison tongue. I was planning on making this: http://www.seriouseats.com/recipes/2009/07/the-nasty-bits-tongue-lengua-en-salsa-verde.html

I know that bison meat has to be handled differently than beef due to the lower fat content (lower cooking times, less heat, etc). Do any of you know if that applies to the tongue as well?

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