AHAH!! ...my Mother's recipe ....and she knew what she was doing.
Immerse tongue in about 1/2 gallon water to which was added 1/2 cup cider vinegar, a TBS pickling spice, and a small onion. Simmer for several hours, covered. When tender, a knife will easily pass through the flesh. Remove and rinse. While still hot, peel off the skin; if you wait until cool, peeling will be difficult. After peeling, allow to cool to room temperature, then refridgerate. When chilled, the tongue will be firm, and slice well. Thinly slice and make sandwiches on rye bread; a hot mustard (NOT jalapeno ....but with a naturally hot mustard powder prep.) adds character. Trust me!! It's great!

Yup ! My venison tongue always went to my father who did the exact same thing ! "Got a deer ? Save me the tongue "

Sounds exactly how my Mom fixed it. (She's from Cedar Key so it must be a Florida recipe.). It was particularly tasty with a little mustard on Ritz crackers.

Beautiful! That is a classic German/west Eu recipe.My mother + my Tante cooked this + I ate it as a child.And yes the senfe is not the same as the jalepeno.

Thank you....will try it, sounds close to my Mom's