Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Tongue

What it looks like before slicing. Disclaimers: I dunno where this recipe came from. We're batting about 66% success on this recipe. Most of the time is great, sometimes it's bland. Dunno why.




• 2 to 4 deer, lamb or calf’s tongues
• 1 quart beef or venison stock
• 6-10 juniper berries (optional)
• 1 dried chile, broken in half
• 2-3 bay leaves
• 3 tablespoons prepared horseradish, or a 4-inch piece of horseradish grated into a bowl with 1 tablespoon vinegar, 1 teaspoon water and a large pinch of salt.
• 1/2 cup sour cream
• 2 tablespoons Dijon or brown mustard
• 2 tablespoons chopped chives
• Salt
• Olive oil
• Crackers
____________
1. Put the broth, juniper, bay, chile and the tongue into a pot and simmer gently for 2 hours.
2. Meanwhile, make the horseradish sauce. Mix the horseradish, mustard, sour cream and chives together well. Taste for salt and add some if needed. If you want it more horseradish-y, add more. Set aside in the fridge until the tongue is ready.
3. After 1-3 hours, take the tongue out and let it cool a few minutes. Peel the skin off with your fingers or a paring knife and put the tongue back into the stock. Simmer for another hour, or until the tongue is easily pierced with the point of a knife.
4. Take the tongue out and slice it thin. While it is still warm, coat the slices with olive oil and set aside to cool.
5. When it’s cool, spoon a dab of the horseradish sauce on a cracker and top with a slice ot tongue. Serve cool or at room temperature.

This is our favorite. #2 is tacos.

No one else likes tongue? (I figured that'd be joke fodder.)

Sure I like tongue, in our family. it's just me.

Guess you don't get to fix it much. Sucks.

I remember Dad bringing home big honking beef tongues and us eating them sliced on sandwiches w. onion and mustard for seemed like weeks.

Anyone else do deer tongues? Good recipes?

The Mexicans I worked with would blanch and peel it, then braise it for hours in a big pot with a big onion quartered, salt, some chilis, and lots of salt. Likely some other stuff.

It was always good. Chopped on a taco was killer.

Love the lengua!

BTW- who did that tongue belong to in the pic? Looks down right puny!

Haven’t cooked a beef tongue in a while. I think the tongue in the photo originated here:



Found this pic from a couple years back.



My standard order at the Camarón Loco in Granitville, SC, is two tacos al pastur, two tacos cabeza, y two tacos lengua. They've got that meaty crunch.

I love them too, kinda feel like eating briskets

Last tongue I made was pork tongue and beef cheek stew.
Beef tongue is a toss up between tacos or pickled.

Can be cooked in a pressure cooker in about 30 - 45 minutes. Very tender. Can then be shredded mixed with home made salsa over rice or sliced for sandwiches. Works quickest if you split the tongue in half. Another way is to cube tongue (after pressure cooking) and simmer in a tomato sauce made from petite diced tomatoes with onions, garlic, diced green chilies, thyme, summer savory, a bay leaf and cumin. Can be served with rice or fried diced potatoes.