Bison Tongue Salad

Poaching mixture:
1 carrot, large cut
1 tbsp. salt
1 celery stalk, large cut
3 tbsp. pickling spice
1 onion, medium size, large cut

9 oz. Smoky Hill Bison  buffalo tongue

Dressing:
1 shallot, chopped fine
1/2 cup heavy cream
1/4 cup dry white wine
4 oz. Camembert cheese, skin removed
3 tbsp. raspberry vinegar
1/3 cup liquid reserved from poaching
bison tongue

2 cups cooked Uncle Bens Prairie Harvest Rice Mix
4 portions Salad greens (mild and strong mixture is best)

To poach tongue, cover tongue with cold water and add the poaching mixture. Bring liquid to a boil and reduce to a simmer. Cook tongue until tender (when fork is inserted and comes out easily,) approximately 1 1/2 to 2 hours. Reserve part of liquid. Cool tongue and peel it. Cut it into strips and set aside for later. To prepare dressing, reduce wine and shallots to half Add cream and Camembert. Simmer for 20 minutes. Season with salt and white pepper to taste. Strain and cool to room temperature. Combine the vinegar and reserved poaching liquid in a heavy bottomed saucepan to prepare the tongue glaze. Reduce this mixture until it becomes thick syrup. Attractively arrange the greens, tongue and rice mixture on a plate. Drizzle the vinegar reduction on the tongue. Top the salad greens with the creamy dressing.