Venison Tongue Chimichurri Recipe

Venison Tongue Chimichurri Recipe

  • Course

    Small Bites

Chef’s notes

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 veggies.

I choose to use paprika in this recipe. It imparts a wonderful smokey flavor and gives some coloration to the naturally gray meat. That spice alone will help you win the eye test and taste test.

Ingredients

  • Deer tongue
  • Braising liquid: water or stock
  • Oil for cooking

Spice Mix

  • 2 tsp. smoked paprika
  • 1/2 tsp. cumin
  • 2 tsp. garlic
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. brown sugar

Spicy Chimichurri

  • 1 cup fresh packed parsley leaves, finely chopped
  • 1 cup fresh packed cilantro leaves, finely chopped
  • 1/2 shallot, finely chopped
  • 1/2 jalapeno, finely chopped
  • 3 tbsp. red wine vinegar
  • 1/2 cup oil

Special equipment

Ice bath

Preparation

  1. Clean the tongue by rinsing it with water and use a scrubber to wash off any dirt or grime. Place in a pot and fill with enough stock or water to cover. Turn the heat to high until you reach a soft boil. Reduce the heat to low, cover with a lid and slow cook the tongue until tender (about 4 hours or more, depending on size). You should be able to use a fork or knife and prick under the skin.
  2. Make the chimichurri sauce by combining the parsley, cilantro, shallot and jalapeño in a bowl. Mix and make a small well in the center of the bowl. Pour the vinegar into the small well and slowly drizzle in the oil, whisking constantly until the sauce is well blended. Set aside until ready to use.
  3. Make the spice mix by stirring together the listed ingredients.
  4. Prepare an ice bath by placing a few scoops of ice into a large bowl and fill with water. Remove tongue from pot and place in ice bath for only a couple minutes. You want the meat to be cool to touch. Use a sharp paring knife and begin to work your way under the skin, taking your time and being patient while peeling off the outer layer of skin.
  5. Thinly slice the tongue about 1/8” thick. Season the front and back of each slice with spice mix.
  6. Preheat a sauté pan to medium-high. Add about a tablespoon of oil and sear each slice. You can press down with tongs or spatula to brown the center if it tries to dome up. Remove and serve with spicy chimichurri.
Chef’s notes

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 veggies.

I choose to use paprika in this recipe. It imparts a wonderful smokey flavor and gives some coloration to the naturally gray meat. That spice alone will help you win the eye test and taste test.

Ingredients

  • Deer tongue
  • Braising liquid: water or stock
  • Oil for cooking

Spice Mix

  • 2 tsp. smoked paprika
  • 1/2 tsp. cumin
  • 2 tsp. garlic
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. brown sugar

Spicy Chimichurri

  • 1 cup fresh packed parsley leaves, finely chopped
  • 1 cup fresh packed cilantro leaves, finely chopped
  • 1/2 shallot, finely chopped
  • 1/2 jalapeno, finely chopped
  • 3 tbsp. red wine vinegar
  • 1/2 cup oil

Special equipment

Ice bath

Preparation

  1. Clean the tongue by rinsing it with water and use a scrubber to wash off any dirt or grime. Place in a pot and fill with enough stock or water to cover. Turn the heat to high until you reach a soft boil. Reduce the heat to low, cover with a lid and slow cook the tongue until tender (about 4 hours or more, depending on size). You should be able to use a fork or knife and prick under the skin.
  2. Make the chimichurri sauce by combining the parsley, cilantro, shallot and jalapeño in a bowl. Mix and make a small well in the center of the bowl. Pour the vinegar into the small well and slowly drizzle in the oil, whisking constantly until the sauce is well blended. Set aside until ready to use.
  3. Make the spice mix by stirring together the listed ingredients.
  4. Prepare an ice bath by placing a few scoops of ice into a large bowl and fill with water. Remove tongue from pot and place in ice bath for only a couple minutes. You want the meat to be cool to touch. Use a sharp paring knife and begin to work your way under the skin, taking your time and being patient while peeling off the outer layer of skin.
  5. Thinly slice the tongue about 1/8” thick. Season the front and back of each slice with spice mix.
  6. Preheat a sauté pan to medium-high. Add about a tablespoon of oil and sear each slice. You can press down with tongs or spatula to brown the center if it tries to dome up. Remove and serve with spicy chimichurri.
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Save this recipe

Venison Tongue Chimichurri Recipe

Recipe by: Danielle Prewett
Venison Tongue Chimichurri Recipe
  • Course

    Small Bites

Chef’s notes

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 veggies.

I choose to use paprika in this recipe. It imparts a wonderful smokey flavor and gives some coloration to the naturally gray meat. That spice alone will help you win the eye test and taste test.

Ingredients

  • Deer tongue
  • Braising liquid: water or stock
  • Oil for cooking

Spice Mix

  • 2 tsp. smoked paprika
  • 1/2 tsp. cumin
  • 2 tsp. garlic
  • 1 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. brown sugar

Spicy Chimichurri

  • 1 cup fresh packed parsley leaves, finely chopped
  • 1 cup fresh packed cilantro leaves, finely chopped
  • 1/2 shallot, finely chopped
  • 1/2 jalapeno, finely chopped
  • 3 tbsp. red wine vinegar
  • 1/2 cup oil

Special equipment

Ice bath

Preparation

  1. Clean the tongue by rinsing it with water and use a scrubber to wash off any dirt or grime. Place in a pot and fill with enough stock or water to cover. Turn the heat to high until you reach a soft boil. Reduce the heat to low, cover with a lid and slow cook the tongue until tender (about 4 hours or more, depending on size). You should be able to use a fork or knife and prick under the skin.
  2. Make the chimichurri sauce by combining the parsley, cilantro, shallot and jalapeño in a bowl. Mix and make a small well in the center of the bowl. Pour the vinegar into the small well and slowly drizzle in the oil, whisking constantly until the sauce is well blended. Set aside until ready to use.
  3. Make the spice mix by stirring together the listed ingredients.
  4. Prepare an ice bath by placing a few scoops of ice into a large bowl and fill with water. Remove tongue from pot and place in ice bath for only a couple minutes. You want the meat to be cool to touch. Use a sharp paring knife and begin to work your way under the skin, taking your time and being patient while peeling off the outer layer of skin.
  5. Thinly slice the tongue about 1/8” thick. Season the front and back of each slice with spice mix.
  6. Preheat a sauté pan to medium-high. Add about a tablespoon of oil and sear each slice. You can press down with tongs or spatula to brown the center if it tries to dome up. Remove and serve with spicy chimichurri.