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.