I always save my deer and elk tongues. You have to boil it for a long time and peel it. It is not my favorite but alright. I have eaten it sliced with mustard and or horseradish but my favorite is to fine grind it and make into a pate, add some onion, sweet pickles and mayo. Add a little of the pickle juice to get the right consistency. good on crackers or as a sandwich spread.
I usually cook the neck bone along with the tongue and all that neck meat that is hard to cut off goes the same route.