Marinated Venison Tongue

To cook the tongue
1 venison tongue
4 c water
4 bay leaves
1 tsp Kosher salt
2 cubes Knorr Caldo de Tomate (Tomato bouillon with chicken flavor), or beef flavored bouillon
1/2 large onion, sliced
4 cloves garlic, cut in half
1 tsp black pepper

Place all ingredients in a saucepan. Bring to a boil; reduce heat to simmer and cook for 2 hours, or until the point of a knife pierces the tongue easily. Remove tongue from broth and let cool slightly. Using your fingers and a paring knife, remove all skin from the tongue. Slice tongue into medallions and put into prepared marinade. Refrigerate overnight. Serve with crackers.

1/2 c rice wine vinegar
1/3 c olive oil
3 T chopped chives
3 cloves garlic, minced
1/4 tsp Kosher salt
1/4 tsp black pepper