Had deer steak on the grill tonight... my wife and I brought some over to her parents.  While there, we talked about different parts of the deer.  My father in law talked about eating cow tounge when he was younger.  Has anyone here ever tried eating the deer tounge?  Lets hear what different parts of the deer that you don't let go to waste.

I've tried it and can't get over the texture.  I have a brother-in-law that comes running with a ziplock when you have a deer down.  He always wants the heart and liver.  I don't care for them either.

I aint eatin no liver. But I do like the heart.

I've had Kudu and Gemsbok tongue, which was awesome, never tried deer tongue! I'm not against it!

No organs or tongues for me, but I do know people who like the heart so I save them.  I also have someone that likes ribs so he gets them.  I don't think of anything going to waste; the scavengers have to eat also.

How do you cook the heart?

Here in Mexico , the cow tounge is a popular dish called barbacoa, I have tried it with deer and is about the same, you can slow cook it , with spices, onions, etc. after cooking it cut it up , a little cilantro salt , heat up some corn tortillas and your set

deer tounge taquitos

Here in Mexico , the cow tounge is a popular dish called barbacoa, I have tried it with deer and is about the same, you can slow cook it , with spices, onions, etc. after cooking it cut it up , a little cilantro salt , heat up some corn tortillas and your set

I like heart sliced, battered in flour, slow fry in cast iron skillet..(drool).

Slice the heart about 3/8" thick and fry with onions. First thing I always eat. Moose heart is just as good and you get more of it.Yum!!!  Bob

We slice the heart in thin strips, Roll in flour and fry with peppers and onions.

My mom used to make cold cow tongue sandwiches when I was a kid. I think she boiled it, let it cool, then sliced it fairly thin. Add a slice of American cheese on homemade bread and you have a meal fit for a king! I haven't tried deer tongue or any of the innards. I figure I need to leave something to the critters in the woods.

Never had tongue, but have had heart the way others have cooked it and it is very good, and good for you;) Well maybe not that good for you.
Last two deer I've gotten were with a rifle though and I blew apart the heart, it was pre-tenderized, but not much left to try to cook;)

YEA!! Moose tonge! Boil it and slice it for sandwich meat.  

Deer heart...
take the heart and a good filet knife and filet it out kinda like unrolling it until you have one piece of meat about 1/4 to 1/2" thick. Cut out the valves and such. get you some tooth picks.
take you some bread crumbs about a cup or so. chopped onion chopped red pepper or green, what ever else you might want to use for a stuffing but don't get carried away. A little seasoning to taste. mix it all up and spread over the rolled out heart evenly and roll the heart up. stick you some toothpicks in it and slice it about 1" thick. the tooth picks hold it together while you cook it.
Put you a little olive oil in a skillet and cook about medium to medium high and you got you some good eating.
Enjoy,
Kris

I have taken deer liver; boiled it; ground it up; and mixed it with some mayonnaise- and a little mustard; and used it as a sandwich spread.

Put slices of deer liver into a frying pan with slices of apples and onions, take the liver out before it gets hard, season the rest with pepper and salt , add apiece of butter and put over the liver. with mashed potatoes, its EXCELLENT!

Fry slices of heart and liver with onions,green peppers and mushrooms. Add salt and coarse black pepper. Add 500ml of cream. Serve with mashed patatoes or rice.

Heart, liver, and tounge are all great! Last year LaClair pickled some buffalo tounge, it went fast.

I don't like liver out of mature deer though, just the little ones.

Deer heart? Straight from the chest. Like an apple.


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