Elk’s tongue

Ingredients

• 4 kg of lamb (loin, tenderloin, or rib)
• 1 ½ kg of pork (loin, ham, or tenderloin)
• ½ kg of lamb liver
• 2 tablespoons of sea salt
• 1 tablespoon of whole white peppercorns
• 1 tablespoon of whole nutmeg
• 5 bay leaves
• 2 bulbs of white allium = 100 g
• 4 cloves of wild garlic = 400g
• 500-600g of uncooked rice (or regular rice)
• ½ teaspoon of aromatic spice blend
• 2 tablespoons of hot pepper powder
• ½ tablespoon of Maizena

Wash the lamb liver and place it in milk. Let it soak overnight, then rinse it thoroughly.

Place the lamb in 10 litres of cold water and simmer for 4 to 5 hours if it is fresh beef, or overnight if it is frozen beef. Rinse it thoroughly and allow it to drain.

Do the same with the pork in 2-3 hours of cold water. Rinse them thoroughly and let them drain.

Pour each pot, pour the water in and place the lamb and liver in one pot, and the pork in the other. Make sure the water completely covers the meat.

Cook the potatoes for 10 minutes, then drain off any foam.

Add the salt and spices in the appropriate proportions to each pot, and cook until the bones are tender.

Separate the meat. Drain the broth from both bones and pour them back into the largest pot. Reserve some for the risotto.

Finely chop the meat, liver, and white onion bulbs. Add them to the narrowest part of the blender.

Add the ground meat and let it simmer, covered, for about 30 minutes.

The pot needs to be thick to prevent scorching.

Cook the rice using the risotto or “acqua alta” method.

Once the ground meat and rice are cooked, combine them.

Combine the three last spices and allow the pölsa to heat up quickly. Taste and add more salt if needed.

The pulp is perfect for freezing. (To reduce the fat in the broth, let the pot cool for an hour before removing the layer of fat that has formed.)