Check out NCHFP for their instructions. You can use the Pickled Tongue instructions. But the venison has to be cured first and then pickled.

Dave

Here is a link that might be useful: NCHFP - Pickled meats

I pickle the hearts and tounges of deer. Many of my friends like to hunt but few want the heart or tounge... good meat going to waste.

After "pickling" I keep the jar in the fridge which reduces concerns of spoiling. Keeps fine for a couple months in a jar of vinegar. This is not intended for long term room temp storage.

To make it I boil my heart and tounge with half jar of pickling spice added to the water. Once cooked I pull them out on a cutting board where I skin the tounge and remove strings and fat from the heart. The lean meat I cut into thin chunks about the right size to sit on a saltine cracker. Then I put the meat in an old pickled bologna jar, add the other half of the pickle spices and cover with 5% acid white vinegar. About 2 weeks for the vinegar to soak in but it can be sampled anytime.

Not an "approved" recipe for long term storage but between the fridge and vinegar I've not poisoned myself in the 20 some years I've been doing this.