For those of you who try to eat every edible part of a deer, here's how you do it right.
Different hunter have a different perception of what you need to keep from a deer. Steven Rinella from MeatEater is one who keeps just about everything you ever could.
In many of his recipes and episodes, he touches on how to cook a lot of things many American sportsmen wouldn't think to even touch. By doing this, he illustrates that a hunter can get more from an animal than someone who eats store-bought meat.
Preparing deer tongue is a perfect example of Rinella's purist approach. And, in this short clip, he shows us how to make it right.
Watch the video below:
As you can see, a big part of preparing tongue is properly removing the rubbery skin that lines the exterior of the tongue.
According to Rinella and Danielle from Wild & Whole, the key to doing this is braising the tongue for at least three hours, and then bathing it in an ice bath long enough for it to be "cool to the touch."
This process will make it easier to peel the skin off, and then it's time to slice the good meat up into small pieces that don't really look like tongue at all.
The seasoning process is crucial here, as it is with any wild game recipe.
Here they use a blend of black pepper, cumin, dried garlic, salt, smoked paprika and just a little bit of brown sugar.
Finally, they simply sear it to provide a nice crust and reheat the meat from its ice bath, which then just receives a Chimichurri sauce to top it off.
Similar to beef tongue, you would never know this is venison tongue, so why not give it a shot?
If nothing else, won't this make you think out side the box the next time you find success while deer hunting?
Products featured on Wide Open Spaces are independently selected by our editors. However, when you buy something through our links, we may earn a commission.