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Deer Tongue Fajitas Recipe

Save the tongue from the next deer you kill and make these fajitas – you won't be disappointed.

Deer Tongue Fajitas Recipe
Fajitas are a surprisingly delicious way to make use of deer tongue. (Photo by Bruce Ingram)
Print Recipe

Serves: 2
Prep time: 20 minutes + soaking time
Cook time: 3 hours 15 minutes


  • 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


  1. 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.
  2. Peel outer membrane from chilled tongues. The membrane has a rubbery texture and is inedible. Slice tongues into strips. Sprinkle with seasonings and stir.
  3. 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.
  4. Put contents in soft corn tortillas and serve topped with shredded lettuce or cabbage and grated cheese and salsa. Makes two servings.

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