Course
Small Bites
Duration
3-4 hours
Serves
4
Chef’s notes
Tongue, when cooked until tender, has a uniquely silken texture that is even better when contrasted with the crunch of breadcrumbs crisped in butter. We used larger nilgai tongues on this episode of MeatEater TV Season 9, but venison, elk, or pronghorn tongues would work great here, too. The trick is to get them tender first, slice them slightly thick so there’s just the right amount of the breading, and serve them with a tart, brightly flavored sauce.
Ingredients
- 2 pounds venison, elk, or antelope tongues, rinsed well
- 2 bay leaves
- 1 onion, halved
- Salt
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup plain breadcrumbs
- 1 stick butter
Sauce
- 1 cup mayonnaise
- 2 tbsp. grain mustard
- Juice and zest of 1 lemon or lime
- 1 hard-boiled egg, chopped
- ¼ cup chopped pickles
- ¼ cup chopped parsley (or use a combination of parsley and tarragon)
- 1 tbsp. capers, roughly chopped (optional)
- Hot sauce to taste
Also works with
Any big game tongues
Preparation
- Combine the tongues, bay, onion, and a big pinch of salt in a pot, cover with cold water and bring to a simmer over medium heat. Skim any foam that rises to the surface and cook until the tongues are tender, anywhere from 2-4 hours depending on the size of the tongues. Once tender, remove from the pot and cool.
- While the tongues are poaching, make the sauce by combining all of the ingredients in a small bowl. Set aside.
- Peel the outer skin from cooled tongues with a sharp paring knife and then cut into ¾-inch-thick slices against the grain. Dredge first in the flour, then the beaten egg, then the breadcrumbs, making sure to coat well with each layer. Chill in the refrigerator for about 30 minutes.
- Heat the butter in a medium saucepan over a medium-high flame until hot. Pan-fry the breaded tongue until browned, about 1-2 minutes per side. Drain well and serve hot with the sauce.
Shop
Sign In or Create a Free Account
Access the newest seasons of MeatEater, save content, and join in discussions with the Crew and others in the MeatEater community.
Related
Recipes
Venison Tongue Tacos
(0)
Tacos de lengua, or tongue tacos, is a classic Mexican dish and a favorite among hunters who aren’t afraid to eat odd bits. The tongue is a working muscle, just any other cut you commonly eat off a deer. Once you get past the mental barrier of having an animal’s tongue on yours, you can enjoy the...
Danielle PrewettSep 13, 2019
Read MorePlay Now
Recipes
Venison Tongue Chimichurri
(0)The great thing about this recipe (besides the fact that Steve claims it’s the best tongue he’s ever had), is that it’s pretty simple and can be served as an appetizer to share. You can stack a piece on some crusty bread, stuff inside of tacos or make it a simple meal with grilled potatoes or...
Danielle PrewettMar 7, 2019
Read MorePlay Now
Recipes
Venison Tiger Meat
(1)
Germans where I grew up in the Great Plains refer to this appetizer as tiger meat, while those around the Great Lakes call it a cannibal sandwich. Although it’s not made from tiger or human flesh, this still isn’t a dish for the squeamish. That’s because this little-known hors d'oeuvre is a...
Spencer NeuharthDec 21, 2022
Read MorePlay NowReviews
Save this recipe
Pan-Fried Venison Tongue
Recipe by:Jesse Griffiths
Course
Small Bites
Duration
3-4 hours
Serves
4
Chef’s notes
Tongue, when cooked until tender, has a uniquely silken texture that is even better when contrasted with the crunch of breadcrumbs crisped in butter. We used larger nilgai tongues on this episode of MeatEater TV Season 9, but venison, elk, or pronghorn tongues would work great here, too. The trick is to get them tender first, slice them slightly thick so there’s just the right amount of the breading, and serve them with a tart, brightly flavored sauce.
Ingredients
- 2 pounds venison, elk, or antelope tongues, rinsed well
- 2 bay leaves
- 1 onion, halved
- Salt
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup plain breadcrumbs
- 1 stick butter
Sauce
- 1 cup mayonnaise
- 2 tbsp. grain mustard
- Juice and zest of 1 lemon or lime
- 1 hard-boiled egg, chopped
- ¼ cup chopped pickles
- ¼ cup chopped parsley (or use a combination of parsley and tarragon)
- 1 tbsp. capers, roughly chopped (optional)
- Hot sauce to taste
Also works with
Any big game tongues
Preparation
- Combine the tongues, bay, onion, and a big pinch of salt in a pot, cover with cold water and bring to a simmer over medium heat. Skim any foam that rises to the surface and cook until the tongues are tender, anywhere from 2-4 hours depending on the size of the tongues. Once tender, remove from the pot and cool.
- While the tongues are poaching, make the sauce by combining all of the ingredients in a small bowl. Set aside.
- Peel the outer skin from cooled tongues with a sharp paring knife and then cut into ¾-inch-thick slices against the grain. Dredge first in the flour, then the beaten egg, then the breadcrumbs, making sure to coat well with each layer. Chill in the refrigerator for about 30 minutes.
- Heat the butter in a medium saucepan over a medium-high flame until hot. Pan-fry the breaded tongue until browned, about 1-2 minutes per side. Drain well and serve hot with the sauce.