River Cottage Christmas

Venison tongue recipe

If you've never cooked tongue before - and I understand many are squeamish about it - I'd really urge you to give it a go. Brined and simmered in a flavoursome broth, it is wonderfully tender and tasty.


  • 4 venison tongues, trimmed and scrubbed
  • 1l water
  • 2 sticks of celery, roughly chopped
  • 2 carrots, roughly chopped
  • 1 onion, peeled and quartered
  • Rapeseed oil (for frying)
  • Salt and freshly ground black pepper
  • 2 bay leaves

For the brine

  • 2l water
  • 600g salt (completely dissolved)


How to make venison tongue

1. To make the brine, pour the water into a plastic container, stir in the salt until completely dissolved, then add the tongues. Cover and leave for 48 hours.

2. Remove the tongues from the brine and place in a saucepan with 1 litre of fresh water, the celery, carrots, onion and bay leaves.

3. Bring to the boil, and simmer for 2.5 - 3 hours until the tongues are tender and the outer skin can be easily peeled away.

4. When cool enough to handle, peel the skin off the tongues, slice into 3-4mm slices and serve with pickled celeriac or cornichons.

© River Cottage


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River Cottage

Last Broadcast: Saturday 19 January 3.40PM

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Monday 15 December 2008

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