Episode 198: Don't Throw Away the Head and Tongue - Eat It!

Wild Fish and Game Podcast

Summary:

In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and tongue. They also discuss the process of removing the head and the different preparation methods. The hosts emphasize the underutilization of the head in North America compared to other parts of the world. They explore the culinary history of head dishes in different cultures and highlight the delicious flavors and collagen-rich meat that can be found in the head. In this conversation, Adam and Justin discuss the various ways to cook and enjoy different parts of the head, including the cheeks, tongue, ears, and jowls. They emphasize the importance of using the entire animal and experimenting with different flavors and textures. They also highlight the affordability of head meat and provide tips on where to find it. Cooking methods for the head include slow roasting, simmering, boiling, and stewing. The conversation concludes with a recipe for hog head rillettes, a delicious and versatile dish made from the head meat.

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Recipes:

Moose Muffle Stew

Moose Tongue and Black Trumpet Pizza

Venison Tongue Pate

Venison Tongue Sushi

Deer Tongue Tacos

Takeaways:

The head of wild game animals contains various edible parts, such as the cheeks, brain, jowls, ears, snout, and tongue.

Most of the meat in the head is tougher and requires slow cooking, but it is delicious and full of collagen.

Head dishes are enjoyed in many cultures worldwide but are underutilized in North America.

The head can be removed by making an incision around the neck and separating it from the spine.

Taking the head home and using it for cooking is recommended to make the most of the animal and enjoy its flavorful meat. Using the entire animal is a sustainable and respectful approach to cooking.

Head meat is affordable and can be found at Asian, Middle Eastern, and specialty grocery stores.

Different parts of the head require specific cooking methods to make them tender and flavorful.

Head meat offers unique textures and flavors that can be enjoyed in various dishes.

Hog head rillettes is a delicious and versatile dish showcasing head meat's flavors and textures.

Stepping outside of one's comfort zone and trying unique cuts of meat can add a new dimension to culinary experiences.

Tongues and heads are often overlooked cuts of meat that can be utilized in various recipes.

Braising is a common cooking method for tongues, but they can also be seared and used in tacos or made into pate.

Becoming a person known for accepting and utilizing heads and tongues can provide endless opportunities for cooking and experimenting with flavors.

Chapters:

00:00 Introduction and Overview of the Cooking By Cut Series

03:08 Foraging for Edible Greens and Introduction to Head and Tongue Cuts

08:29 Physical Description and Removal of the Head

16:16 Culinary History of Head Dishes in Different Cultures

25:44 Reasons to Keep and Utilize the Head

28:06 Exploring the Delights of Head Meat

35:10 Cultural Delicacies: Tacos de Lengua and Hot Tongue Sandwiches

48:52 Hog Head Rillettes: A Versatile and Delicious Dish

Keywords:

head, tongue, culinary uses, edible parts, removal, preparation, underutilization, culinary history, flavors, collagen-rich meat, head meat, cooking methods, affordability, flavors, textures, cheeks, tongue, ears, jowls, slow roasting, simmering, boiling, stewing, tacos de lengua, hot tongue sandwiches, hog head rillettes

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