Venison Tongue
Submitted by lindaree
Slow-simmered venison tongue with bay leaves, cloves, and red pepper flakes. A nose-to-tail wild game classic served hot with wine sauce or cold and sliced thin.
YIELD
2 servingsPREP
10 minCOOK
3 hrsREADY
3 hrsVenison tongue is old-school nose-to-tail cooking at its finest, and if you’ve never tried it, you’re in for a surprise.
Simmered low and slow for hours with bay leaves, whole cloves, and a kick of red pepper flakes, the meat turns impossibly tender. Once you peel away the outer skin, what’s underneath is smooth, rich, and mild with none of the gamey punch you might expect.
Serve it hot alongside mashed potatoes and buttered baby beets, or let it chill and slice it thin for sandwiches or a charcuterie spread. Either way, it’s a cut that rewards patience.
Kitchen Tips
- Simmer, never boil. A gentle bubble keeps the meat tender. A hard boil will toughen it.
- The skin peels off easily while the tongue is still warm. Let it cool too long and it becomes a wrestling match.
- Slice cold tongue paper-thin for the best texture on sandwiches or served with a sharp mustard.
- The cooking broth makes a flavorful base for soups or sauces. Don’t pour it down the drain.
Ingredients
Directions
Clean tongue thoroughly, scrubbing and rinsing.
Put in large pan and cover with boiling water.
Add all ingredients, cover, and simmer slowly (do not boil) for 3 to 4 hours or until tender.
Allow to cool slightly in stock. Drain, remove skin and fat.
Serve hot with wine sauce or sliced cold with tangy sauce.
Serve with fluffy mashed potatoes, buttered baby beets, and a green salad.
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