when i worked at this one place in france we used to make tete du voie, head of veal. my job was to butcher the head, basically peal off the face then take out the tongue, it was a white stew, all your normal veggies, cooked for hours, very very good, the tongue we usually cubed unless it was a banquet then the guest of honor got the tongue. next few deer i get i plan on doing the same.

alot of labor involved in butchering the head, you have alot of angles that cross. and you want to end up with a "mask" at the end. mind you the skin is on, after that you have to blanch it, scrape the fur off, blanch it again, scrape off the top membrane. then you can cook.

same with cooking the tongue as a whole, if it;s a old animal most blanch the tongue, then peel off the taste bud layer, if you got kids, cube the meat up and stew it long they;ll never know it was a tongue. very healthy as well. one of the lowest levels of cholestrol and fat as far as cuts of meat go.