A taste for tongue can be a real treat! Try trimming out the tongue of your fresh deer, elk, or Moose harvest. This will make for a better picture, since no drooping, bloody tongue will be hanging out. Place the tongue in a bag for transport.
This tasty treat is often overlooked by todays hunters. It was never left by Native Hunters and Gatherers. The key to eating tongue is to clean it and marinate it. The meat texture is different, but the flavor and nutrient value is a wonderful mouthful!
Here is a tasty tongue recipe that will leave you licking your lips!
Start with a tongue or two. Deer tongues are smaller than elk or Moose tongues, so adjust the recipe accordingly.
You will need water, Mace, 1-2 cloves, and Worcestershire Sauce. Soak the fresh and cleaned tongue in fresh water for an hour. Now add the tongue to a cold pot of water, that just covers the tongues, and bring it to a boil. Skim and simmer for 2 hours until tender. Add a blade of mace and cloves to improve the gravy. Use Worcestershire Sauce to add some zip.
Cut the tongue width wise at a slant and place on a dish. Cover with gravy and serve! Your guests will have their tongues hanging out as they wait to try this dish that takes a licking and keeps on ticking!
For more Montana Grant, find his tongue out at www.montanagrantfishing.com.