How To Cook Muntjac Deer - How To Cook. Keep one leg for a roast and then dice/mince everything else into 600g bags and freeze. Meanwhile, add some chopped parsley to the marinade and spoon it over the carved meat.for this recipe you could either use muntjac or a young roe deer;
Hunt & Gather UK Hunt & Gather UK
Add the butter, thyme sprigs and crushed garlic to the pan. Like with all venison when you roast it, you'll want to serve this quite pink (rule of thumb is 10 minutes per 500g), and then delight in its deep, gamey flavour. Saw it on country wise on tv. Muntjac might not be something you're familiar with, but this species of deer, while small in size, packs a huge rich flavour. Trim well, season, brown in a cast iron pan then roast in a hot oven until the interior temperature is about 48c. At this point it will be pink and very juicy but. The heat from the outside will be higher and the centre will gradually rise to about 65 degrees. In the oven for 20 minutes at 220, then down to 170 for another 25 odd minutes, it was very tender, however i cooked it for an extra ten minutes and it could have been taken out earlier. Rest it for 10 minutes before carving. The red deer and muntjac loins were marinated in olive oil, salt and pepper.
Never cook venison very slowly, it dissolves into the most revolting mush. Sprinkle entire surface of leg and water with lawry’s, salt and pepper. Make sure fillet has been left out of fridge for a while to get to room temperature. Cook it on a medium barbecue, turning every three minutes for 20 minutes, or sear it in a big pan to brown and then roast it in a 220°c (425°f/gas mark 7) oven for 15 minutes. Cook it until the centre is about 60 degrees and then take it out and let it rest. Add the butter, thyme sprigs and crushed garlic to the pan. Carefully cut out the thigh bone and start butterflying the haunch of muntjac. Because the meat is so lean it needs careful. As above, get a thermometer! Mix in dried chili powder, paprika, and brown sugar. Pan fried red and muntjac deer loins.
