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James's Venison Tongue Tangy Sauce

1 x Venison tongue, about 2 pounds
1 sm Onion, chopped
4 x Cloves, whole
2 sm Bay leaves
1 tbl Salt
1/2 tsp Red pepper
1 x 1/2 inch lemon slice

 Method :
Clean tongue thoroughly, svrubbing & rinsing. Put in large pan & cover with boiling water. Add all ingredients, cover, & simmer slowly (do not boil)
for 3-4 hours or until tender. Allow to cool slightly in stock. Drain & remove skin & fat. Serve hot with wine sauce or sliced cold with tangy sauce.
Serve with fluffy mashed potatoes, buttered baby beets, & a green salad.

 Tangy Sauce

1 tsp Dry Mustard
3/4 cup Mayonnaise
1/4 cup Dry white wine
1 1/2 tsp Fresh lime juice
1/8 tsp Salt
1/8 tsp Tabasco Sauce
1 dsh White pepper, freshly ground

 Method :
Combine all ingredients in small bowl, mixing well.
Yields a little over 1 cup.

 Wine Sauce

1 1/2 tbl Prepared mustard
1/3 cup Dry white wine
1/2 cup Sour Cream
2 tsp Butter or margarine, melted
1/8 tsp Salt
1/2 tsp Dried parsley flakes

 Method :
Combine all ingredients in a small saucepan. Cook over low heat until sauce is warm, stirring constantly.
Yield: 1 cup.