Pan-Fried Venison Tongue | MeatEater Cook

Tongue, when cooked until tender, has a uniquely silken texture that is even better when contrasted with the crunch of breadcrumbs crisped in butter. We used larger nilgai tongues on this episode of MeatEater TV Season 9, but venison, elk, or pronghorn tongues would work great here, too. The trick is to get them tender first, slice them slightly thick so there’s just the right amount of the breading, and serve them with a tart, brightly flavored sauce.

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