Moose hunting recipe | Turn your game meat into a unique feast with these moose tongue tacos created by outdoor enthusiast Philippe April-Le Quéré. A preparation that combines the best of hunting and Mexican cuisine. The moose tongue, slowly simmered with spices, becomes tender and flavorful. Add fresh pico de gallo and a creamy avocado crema for a result that is both rustic and refined. A perfect idea to surprise your guests or rediscover the joy of cooking big game differently.
Ingredients
Tongue and broth
- 1 moose tongue (about 3 pounds), cut into 2 to 3 inch pieces
- 1 large onion
- 2 dried guajillo chilies (optional)
- 1 tsp salt
- 1 tsp dried mint
- 1 tsp dried oregano
- 1 whole head of garlic, cut in half
Taco seasoning
- 1/2 tsp chili powder
- 1/4 tsp coriander powder
- 1/4 tsp cumin
- 1/4 tsp salt
Pico de gallo (or substitute with salsa)
- 2 large tomatoes, seeded and diced
- 1 onion, finely sliced
- juice of 1 lime
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/2 jalapeno pepper, seeded, finely chopped
- 1/4 cup fresh cilantro, finely chopped
Avocado crema
- 1 ripe avocado, pitted and peeled
- 1/4 cup sour cream
- juice of 1 lime
- 1 tbsp fresh cilantro
The tacos
- 12 soft tortillas (corn or flour)
- 2 cups iceberg lettuce, cut into thin strips
Preparation
- Remove any gray skin or fat from the moose tongue. Add all the ingredients from the "tongue and broth" section into a large pot and cover with water (you can use half water, half moose/beef broth). Bring to a boil. Then, reduce the heat and cover to simmer for 3 hours.
- After three hours have passed, remove the tongue from the water. Peel the skin off the tongue while it is still hot. Then, cut the tongue meat into 1/3-inch cubes. Mix the tongue cubes with the taco spice ingredients until they are completely coated.
- Heat a large skillet over medium heat. When hot, coat the bottom of the skillet with vegetable oil and place the tongue cubes in the skillet. Cook for 3 to 5 minutes, stirring occasionally, until they are lightly browned.
- Prepare the pico de gallo by mixing all the pico de gallo ingredients. (Can be done before searing the tongue cubes)
- Prepare the crema by blending all the crema ingredients until smooth. (Can be done before searing the tongue cubes)
- Cook the soft tortillas as indicated on the package (15 seconds in the microwave, or 30 seconds on each side in a pan over medium heat, oiled pan for corn tortillas).
- Assemble the tacos by placing a generous amount of tongue cubes in the center of the taco, then the cream, lettuce, and top with pico de gallo. Now, enjoy your meal!
Q&A (Questions and Answers)
1. Can I replace moose tongue with another meat?
Yes, if you don't have access to moose tongue, you can use beef tongue or another tender, braised meat like pulled pork.
2. Where to find guajillo peppers for this recipe?
Guajillo peppers are available in specialty stores selling Mexican or Asian products, as well as in some supermarkets in the international aisle.
3. Can I use store-bought tortillas?
Yes, store-bought corn or flour tortillas work perfectly. If you wish, you can also make your own tortillas for an even more authentic taste.
4. How to store leftover braised tongue?
You can store leftover braised tongue in the refrigerator in an airtight container for 3 to 4 days or freeze it for up to 3 months.
5. Can the avocado cream be replaced?
If you don't consume dairy products, replace the sour cream with plain plant-based yogurt or with avocado purée slightly diluted with water and lime juice.
6. What side dishes do you recommend with these tacos?
Black beans, cilantro lime rice, or a grilled corn salad perfectly complement these tacos.
See Philippe April-Le Quéré in action right here 👇
