Deer Tongue Recipe: Simmered with Onion and Garlic
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This deer tongue recipe retains the original water, vinegar, onion and garlic simmer. The revised directions use a food thermometer and short refrigerated storage; the preparation has not been independently kitchen-tested.
Wild-game and CWD precautions
Before handling deer tissue, check your state wildlife and health agency’s guidance. In areas with chronic wasting disease (CWD), the CDC advises avoiding handling internal organs, especially brain and spinal tissue, and strongly considering testing before eating deer meat. Do not eat meat from an animal that looks sick or tests positive. Cooking, pickling and freezing are not reliable ways to eliminate CWD prions; a CDC study detected prions after meat processing and cooking.
For ordinary foodborne pathogens, USDA recommends 160°F for organ and variety meats. Use a food thermometer, prevent cross-contamination and wash hands and equipment. This temperature guidance does not make CWD-positive tissue safe.
Ingredients and instructions
Ingredients
- 1 Deer Tongue
- 2 quarts water
- 1 cup white vinegar
- 1 teaspoon salt
- 1 cup chopped onion
- 2 cloves minced garlic
- 1 bay leaf
- 1 teaspoon black peppercorns
Instructions
- Prepare the tongue. Keep the tongue refrigerated until cooking. Place it in a large pot using clean utensils and keep raw meat separate from ready-to-eat food.
Keep the raw tongue separate from ready-to-eat food. - Simmer with aromatics. Add the water, white vinegar, salt, onion, garlic, peppercorns and bay leaf. Bring to a boil, then simmer gently until tender, adding water as needed to keep the tongue submerged.
Simmer the tongue with vinegar and aromatics. - Check the temperature. Insert a food thermometer into the thickest part. Cook to at least 160°F; tenderness and safe temperature both matter. The original three-hour timing is an estimate, not a substitute for a thermometer.
Check the thickest part with a thermometer. - Peel the tongue. Transfer to a clean board. When cool enough to handle, peel away the outer skin using clean tools. Discard the bay leaf.
Peel the cooked tongue on a clean board. - Slice. Cut the fully cooked tongue into slices on the clean board.
Slice using clean tools. - Serve or refrigerate. Serve promptly. Refrigerate leftovers in shallow containers within two hours, or within one hour if the surrounding temperature is above 90°F. Reheat leftovers to 165°F.
Serve the fully cooked tongue.
The original measured ingredients are retained. The revised method and images are illustrative and have not been independently kitchen-tested.
Storage and leftovers
Keep raw organ meat at 40°F or below and use or freeze it promptly. Refrigerate cooked leftovers within two hours, or one hour above 90°F, in shallow containers. USDA recommends using refrigerated cooked meat within 3–4 days; freeze promptly if it will not be used in that period. Reheat leftovers to 165°F.
Do not hang a home-cured tongue for weeks using an untested salt-and-sugar mixture. A tested preservation process is needed for preserved meat; these instructions are for a cooked, perishable dish.
Frequently asked questions
What does deer tongue taste like?
Flavor and texture vary with the animal and preparation. The onion, garlic and vinegar in this method add a savory, lightly tangy note.
Is deer tongue a medicine?
No medical benefit is established by this recipe. An earlier version confused the meat with unrelated herbal claims; those claims have been removed.
Can I store it at room temperature?
No. This cooked dish requires refrigeration and should be treated as perishable meat.
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