Glazed Venison Tongue

Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient


1 venison tongue

1/2 cup crushed pineapple

1 tablespoon brown sugar

1 teaspoon grated orange peel

Instructions: Boil the tongue for two hours then plunge tongue in cold water.

Skin on tongue will have whitened and can now be easily peeled away.

Place tongue in a small baking dish.

Prepare the glaze by mixing the pineapple, brown sugar and orange peel. Spread over the tongue.


Cook for half an hour in 350*F. oven.



Background: Recipe by: Dennis Walrop

Copyright 1983

Note: To change the shape and appearance of this somewhat unusual exotic, roll the tongue up into a ball and secure with string. When originally boiled in this position, the tongue will hold that same shape during the glazing step.

Serves: 4

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