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Thread: Whitetail Tongue Hash

  1. #1
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    Default Whitetail Tongue Hash

    This is something I have never tried and will plan for it this year.

    I used to cook/serve Cow tongue regularly when I had a neighbour would raised beef. He had his butcher keep them for me so I would get 4-6 a year for the freezer.

    Tongue is often considered a delicacy or acquired taste...which means it is only enjoyed by people who can get paste knowing what they are eating....LOL...

    This sounds good !!

    Whitetail Tongue Hash Ingredients

    • 2 cups of beef stock
    • 1 bunch of thyme
    • 1 carrot – large dice
    • ½ onion – large dice
    • 1 deer tongue
    • 2T vegetable oil
    • 1 potato – grated
    • 1/8 cup onion – diced small
    • 1/8 cup red pepper – diced small
    • 1/8 cup jalapeno pepper – diced small
    • Salt & pepper
    1. Place the tongue, stock, thyme, carrot, onion in a sauce pan and simmer for an hour and a half or until the tongue is tender enough to shred.
    2. Take tongue out of stock and peel the taste buds off. (the top layer of skin should peel away easily)
    3. Shred the tongue or chop into small pieces.
    4. Rinse all the starch off the potato
    5. Mix the potato, tongue, red pepper, jalapeno pepper, onion, and salt and pepper together
    6. Heat oil in a small sauté pan to medium high heat.
    7. Place ingredients into pan and turn pan to medium heat.
    8. Press mixture down with a spatula.
    9. When the edges of the potatoes start to turn brown turn the mixture over and brown the other side.
    10. Serve immediately.

    Arte et marte (By Skill and by Fighting)...The RCEME motto

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  3. #2
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    If you know how to cook it, tongue is great. I've had beef many times growing up, never tried Deer but have kept and cooked Moose tongue which I think it very similar to beef and huge lol.

  4. #3
    Has too much time on their hands

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    I love beef tongue
    Have always wanted to try deer but just never got around to taking them out of the deer.

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