The Tongue
According to one U.S. survey, tongue ranks with kidney as the foods most likely to be refused at dinnertime. In the case of the former, it's all in the looks—it is instantly recognizable, and what's more, a tongue is a tongue is a tongue, meaning that what you see on the plate isn't that far off from what you see in the mirror.
We Americans, as a rule, don't like our meats to be so visually...precise. But hunters should get over such squeamishness: Venison tongue, like that of any ungulate, is a lean, boneless muscle that's packed with protein, sublime texture, and great meaty flavor. A deer's is fairly small, sorry to say, but about the same size as yours, apart from being longer. You can freeze and collect them as the season goes on or, for this preparation, mix in some thinly sliced venison sirloin to flesh out the meat quotient. This recipe is a deer-camp variation of Vietnamese pho, the hot, fragrant noodle soups made with beef, chicken, giblets, or pig hearts and sold on the streets of Hanoi. The Vietnamese consider pho the ultimate restorative, and it's easy to see why: After a cold day in the stand, a bowl of this will instantly thaw your frozen bones.

Braised Venison Tongue With Cinnamon and Star Anise Over Rice Stick Noodles (serves four)

4 VENISON TONGUES (ABOUT 1 POUND TOTAL)
1 TEASPOON VEGETABLE OIL
5 GARLIC CLOVES, LIGHTLY SMASHED, PEELED, AND THINLY SLICED
2 CINNAMON STICKS
2 WHOLE CLOVES
2 WHOLE STAR ANISE
1 TEASPOON HOT CHILE PASTE
9 CUPS WATER
1/2 CUP SOY SAUCE
2 TABLESPOONS VIETNAMESE OR THAI FISH SAUCE (OPTIONAL)
2 MEDIUM ONIONS, PEELED AND HALVED
1 3-INCH PIECE GINGER
8 OUNCES SPINACH, TRIMMED, RINSED, AND DRAINED
8 OUNCES MEDIUM RICE STICK NOODLES*, COOKED ACCORDING TO PACKAGE DIRECTIONS, RINSED, AND DRAINED
CHOPPED CILANTRO OR SWEET BASIL, AND MINCED SCALLIONS FOR GARNISH (OPTIONAL)

[1] Bring a large pot of water to a boil. Add the tongues, reduce the heat, and simmer slowly, covered, for about 2 hours. Remove the tongues with tongs, let rest until just cool enough to touch, and peel off the skin. (It will come off easier when the tongues are warm. If the skin still adheres, trim it with a paring knife.) Cut into ¼-inch slices and set aside.

[2] Heat the oil over medium-high heat in a large pot. Add the garlic, cinnamon, cloves, star anise, and hot chile paste and sauté until fragrant—only 15 seconds or so. Then add the water, soy sauce, and fish sauce and bring to a boil. Put in the tongue slices and reduce the heat until you have a slow but steady simmer.

[3] Using tongs, char the ginger and onion halves directly over a gas flame, until evenly scorched. (For electric stoves, heat a heavy dry skillet over high heat and sear the ginger and onion on all sides until nearly blackened.) Add these to the pot.

[4] Let simmer, covered, for about 2 hours, or until the tongue slices are very tender. Remove the cinnamon sticks, star anise, ginger, and onions, reserving the onions. Cook the noodles. Chop the onions roughly and return them to the pot along with the spinach. Bring to a boil, and then remove from the heat.

[5] Divide the warm noodles among four bowls and ladle the meat, broth, and spinach on top. If desired, add minced scallions and either roughly chopped cilantro or sweet basil.

*Rice stick noodles are available at Asian markets. You can substitute fettuccine if needed.

BUTCHERING NOTES
Cutting up through the bottom of the jaw, in the soft middle part, is the easiest way to get at the tongue. Use a sharp knife to detach it.