Roast muntjac with red wine, rosemary and redcurrant & mustard mash recipe
How To Cook Muntjac Deer - How To Cook. You should be left with a sheet of meat about 11⁄2in thick and 1ft long. Muntjac might not be something you're familiar with, but this species of deer, while small in size, packs a huge rich flavour.
Roast muntjac with red wine, rosemary and redcurrant & mustard mash recipe
As this is a haunch, you'll want to roast it fast and then give it a little time to rest. Sauté onions and carrots until softened, about 5 minutes. This deer dish is just yummy!subcribe for daily recipes: Because the meat is so lean it needs careful. Rest it for 10 minutes before carving. 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. 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; As above, get a thermometer! Allow to rest for 5 mins. 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. Mike robinson shows you how to cook a delicious venison meatball recipe with the venison from a wild muntjac deer hunted in part one of this episode. This deer dish is just yummy!subcribe for daily recipes: Next, pour half the marinade over the meat and leave it for an. Left to room temperature before cooking. Sprinkle entire surface of leg and water with lawry’s, salt and pepper. Fit leg into large roasting pan. There is plenty more foraging, harvesting. In a large skillet over medium heat, add olive oil and garlic. Mix in dried chili powder, paprika, and brown sugar. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg).
