Pan-Fried Venison Tongue | MeatEater Cook

Ingredients

• 2 pounds venison, elk, or antelope tongues, rinsed well
• 2 bay leaves
• 1 onion, halved
• Salt
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup plain breadcrumbs
• 1 stick butter
• Sauce
• 1 cup mayonnaise
• 2 tbsp. grain mustard
• Juice and zest of 1 lemon or lime
• 1 hard-boiled egg, chopped
• ¼ cup chopped pickles
• ¼ cup chopped parsley (or use a combination of parsley and tarragon)
• 1 tbsp. capers, roughly chopped (optional)
• Hot sauce to taste