River Hunter
Well-Known Member
I took the leap and decided to try deer tongue. I was making a batch of Hank Shaw's wedding soup so I threw the tongue in the pot while everything simmered for 3 hours.
Peeled it back, sliced it thin, salt and pepper, and pan fried for 30 seconds on each side.
Topped with a chimichurri and it was surprisingly good! I got 3 kids to try it and not one of them spit it out
I really liked the texture, super tender and the quick sear definitely is a must.
I won't be leaving tongues in the field anymore!
Here's the recipe for the chimichurri - I inadvertently omitted the chile but it was excellent without.
2 garlic cloves (1-2 garlic) minced)
1 cup fresh chopped parsley (lightly packed)
1 cup fresh chopped mint (lightly packed)
1 small hot chile (minced)
3 tablespoons lime juice (2-3 tablespoons)
½ cup olive oil
Salt and black pepper to taste
1 ½ pounds venison backstrap (in one piece)
1 Vegetable oil
1 Salt
1.
Food processor method: Put the garlic, herbs, chile, lime juice and a little salt in the bowl of a food processor. Buzz to combine, but do not puree. With the motor running, drizzle in the olive oil. Add more salt and black pepper to taste. Let steep for an hour or so before serving.
2.
Traditional method: Mince the garlic, chile and herbs by hand and pound a little in a mortar and pestle. Add the lime juice, salt and pepper and then mix in the olive oil slowly by hand, stirring all the while. Let steep for an hour or so before serving.
Peeled it back, sliced it thin, salt and pepper, and pan fried for 30 seconds on each side.
Topped with a chimichurri and it was surprisingly good! I got 3 kids to try it and not one of them spit it out
I really liked the texture, super tender and the quick sear definitely is a must.
I won't be leaving tongues in the field anymore!
Here's the recipe for the chimichurri - I inadvertently omitted the chile but it was excellent without.
2 garlic cloves (1-2 garlic) minced)
1 cup fresh chopped parsley (lightly packed)
1 cup fresh chopped mint (lightly packed)
1 small hot chile (minced)
3 tablespoons lime juice (2-3 tablespoons)
½ cup olive oil
Salt and black pepper to taste
1 ½ pounds venison backstrap (in one piece)
1 Vegetable oil
1 Salt
1.
Food processor method: Put the garlic, herbs, chile, lime juice and a little salt in the bowl of a food processor. Buzz to combine, but do not puree. With the motor running, drizzle in the olive oil. Add more salt and black pepper to taste. Let steep for an hour or so before serving.
2.
Traditional method: Mince the garlic, chile and herbs by hand and pound a little in a mortar and pestle. Add the lime juice, salt and pepper and then mix in the olive oil slowly by hand, stirring all the while. Let steep for an hour or so before serving.
