Fajitas are a surprisingly delicious way to make use of deer tongue. (Photo by Bruce Ingram)
October 05, 2020
By Bruce Ingram
Print Recipe
Serves: 2 Prep time: 20 minutes + soaking timeCook time: 3 hours 15 minutes
Ingredients:
3-4 deer tongues 4 soft corn tortillas ½ teaspoon coriander ½ teaspoon cumin ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt 1-2 tablespoon olive oil 1 sweet onion, cut in half and sliced 1 zucchini, cut into strips about 2 inches long 1 bell pepper cut into strips 1 cup shredded cabbage or lettuce Grated cheese Salsa Directions:
Precook tongues. Place in small slow cooker and cover tongues with water. Cover with lid and cook on low setting for 3 hours. Remove tongues from liquid and chill. Peel outer membrane from chilled tongues. The membrane has a rubbery texture and is inedible. Slice tongues into strips. Sprinkle with seasonings and stir. Heat oil in cast-iron skillet over medium. Add onion, zucchini and pepper. Cook 4 to 6 minutes until slightly tender, then add tongue and continue to cook another 2 minutes until tongue is heated through. Put contents in soft corn tortillas and serve topped with shredded lettuce or cabbage and grated cheese and salsa. Makes two servings.
