I pickled an elk tongue for the first time. Boiled it in pickling spices, vinegar, water, sugar, salt, dill seeds, etc. Boiled at a simmer for 2 hours. Refrigerated it with the liquid overnight, then trimmed off the outside of the tongue. Re heated to a simmer for 2 more hours. Refrigerated again, then sliced thin. Wow, absolutely delicious. Firm but tender and quite tasty. Worth the effort for sure.

Pap