As a hunter and outdoor writer for over a decade, I’ve always believed in utilizing every part of the animal. Too often, the tongue – and heart – are overlooked. But trust me, learning a deer tongue recipe can unlock a surprisingly delicious and rewarding culinary experience. It’s a testament to respecting the animal and maximizing your harvest. This guide will walk you through everything you need to know, from field dressing to finishing touches, including how to prepare pickled beef tongue and heart recipes, and even incorporating the fantastic Montana Mex Jalapeno Seasoning for a spicy kick. We’ll cover whether can you eat deer tongue safely, explore traditional preparations like lengua de venado, and even touch on techniques inspired by experts like Hank Shaw.
For many, the idea of eating deer tongue seems… unusual. But it’s a muscle meat, incredibly tender when prepared correctly, and packed with flavor. Historically, it was a prized cut, often reserved for special occasions. It’s also a fantastic way to reduce waste, aligning with the principles of ethical hunting and the Leave No Trace ethic. Beyond the ethical considerations, it’s simply good eating! The texture is similar to corned beef when properly cooked, and it takes on flavors beautifully.
Yes, deer tongue is safe to eat when handled and cooked properly. Like any wild game, proper field dressing and hygiene are crucial. Ensure the tongue is thoroughly cleaned of any debris and cooked to an internal temperature of at least 160°F (71°C) to kill any potential bacteria. The USDA Forest Service provides excellent resources on wild game safety.
The preparation process is arguably the most important step. Here’s a breakdown:
There are several brining options. Here are two I’ve used successfully:
| Recipe | Ingredients | Notes |
|---|---|---|
| Basic Brine | 1 gallon water, 1 cup salt, 1/2 cup sugar, 2 tbsp black peppercorns, 2 bay leaves | Good all-purpose brine. Submerge the tongue completely. |
| Corned Venison Inspired (Hank Shaw) | 1 gallon water, 1 cup kosher salt, 1/4 cup pink curing salt (Prague Powder #1), 1 tbsp black peppercorns, 1 tbsp mustard seeds, 1 tbsp coriander seeds, 2 bay leaves | Inspired by Hank Shaw’s corned venison recipe. The pink curing salt is essential for color and preservation. Use curing salt with caution and follow package instructions carefully. |
Brine the tongue for 24-72 hours, depending on its size. The longer it brines, the more tender it will become. Change the brine after 24 hours for optimal results.
Once brined, it’s time to cook! There are several methods, each with its own advantages.
This is my preferred method for crock pot beef tongue. It’s incredibly easy and results in a fall-apart tender tongue. Place the brined tongue in a crock pot, cover with water or broth, and cook on low for 8-12 hours, or until it’s easily pierced with a fork. Adding aromatics like onions, carrots, celery, and garlic enhances the flavor.
If you don’t have a crock pot, simmering on the stovetop works well. Place the brined tongue in a large pot, cover with water or broth, bring to a boil, then reduce heat and simmer for 3-5 hours, or until tender. Again, aromatics are your friend.
A pressure cooker can significantly reduce cooking time. Follow your pressure cooker’s instructions, typically cooking for 45-60 minutes at high pressure. Natural pressure release is recommended.
Now for the fun part: eating! Here are a few ideas:
Lengua de venado, a traditional dish in many Latin American countries, often involves slow-cooking the tongue with spices and serving it with salsa verde. After cooking (using any of the methods above), peel the tongue (the skin should slip off easily). Slice thinly and serve with your favorite salsa, onions, cilantro, and warm tortillas. A squeeze of lime juice brightens the flavors.
This is a fantastic way to preserve the tongue and enjoy it for months. After cooking and peeling, slice the tongue and pack it into sterilized jars. Prepare a pickling brine (vinegar, water, sugar, salt, spices – dill, peppercorns, mustard seeds are good choices) and pour over the tongue. Process in a boiling water bath for proper preservation. This is a classic pickled beef tongue recipe adapted for venison.
This is where the Montana Mex Jalapeno Seasoning really shines! After cooking and peeling, dice the tongue and sauté it with onions and peppers. Add a generous amount of Montana Mex seasoning for a fiery kick. Serve in warm tortillas with your favorite taco toppings. The seasoning’s blend of jalapenos, chili powder, and other spices complements the rich flavor of the tongue perfectly.
Don't forget the heart! Brine both the tongue and heart together (using the corned venison brine is excellent). After brining, smoke both cuts at a low temperature (around 200°F) until they reach an internal temperature of 160°F. This creates a delicious, smoky pastrami that’s perfect for sandwiches or snacking.
The broth left over from cooking the tongue is incredibly flavorful. Don’t discard it! Use it as a base for soups, stews, or sauces. It adds a depth of flavor that’s hard to replicate.
Learning a deer tongue recipe is a rewarding experience that connects you more deeply to the hunt and the animal. Don’t be afraid to experiment with different flavors and techniques. With a little effort, you’ll be enjoying a delicious and unique meal in no time. Remember to prioritize safety, respect the animal, and enjoy the fruits of your labor!