Meat
Tongue
Moose tongue is silky after long simmering and peeling—mild fine slices for cold plates, tacos or warm sauces. Cook tender in aromatics, peel while warm, slice thin. A classic thrift luxury in Canadian, Alaskan and Nordic wild-game cookery.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 20 g
- Saturated Fat 4.9 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.1 g
- Polyunsaturated Fat 0.98 g
- Cholesterol 88.6 mg
- Sodium 63.2 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 19.8 g
- Water 58 g
- Energy 241 kcal
- Water 58 g
- Protein 19.8 g
- Fat 20 g
- Saturated Fat 4.9 g
- Monounsaturated Fat 5.1 g
- Polyunsaturated Fat 0.98 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 38.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 0.22 mg
- Vitamin B3 — Niacin 6.05 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.43 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 8.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.31 mg
- Vitamin K 1.5 µg
- Minerals 457 mg
- Major Minerals 455 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 88.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 0.22 · vitamin-b3-niacin: 6.05 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.43 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 8.5 · vitamin-d: 0.2 · vitamin-e: 0.31 · vitamin-k: 1.5 ·
Minerals
Tongue is a fatty muscle with rich collagen when slow-cooked.
History
Nose-to-tail moose cookery revived traditional nose and tongue preparations; tongue of moose took a named place in that kitchen trade.
Fur-trade camps jerked and pot-roasted moose for trail food. Cooks treated tongue of moose as a cut with its own timing and sides.
As moose cookery specialised, tongue was portioned and sold ready for the pan. Nose-to-tail moose cookery revived traditional nose and tongue preparations.