How To Cook Muntjac Deer - How To Cook. 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.
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Saw it on country wise on tv. Make sure fillet has been left out of fridge for a while to get to room temperature. Either way, let the meat refrigerate overnight, or for several hours before baking. Heat up pan really hot and seal fillet all over including ends. In a large skillet over medium heat, add olive oil and garlic. Add the butter, thyme sprigs and crushed garlic to the pan. Keep one leg for a roast and then dice/mince everything else into 600g bags and freeze. Carefully cut out the thigh bone and start butterflying the haunch of muntjac. Muntjac might not be something you're familiar with, but this species of deer, while small in size, packs a huge rich flavour. This deer dish is just yummy!subcribe for daily recipes:
Skin it, and remove the filets which are cut and bagged in portion sizes. Wrapped in bacon, with rosemary, bay leaves,. Skin it, and remove the filets which are cut and bagged in portion sizes. The red deer and muntjac loins were marinated in olive oil, salt and pepper. Allow to rest for 5 mins. Unroll the meat from centre to side, using the knife to open it up. Preheat the oven to 350 degrees. The haunch of muntjac was cooked in the slow cooker with blackberries, vegetable stock, red wine and creme de cassis. Cook it until the centre is about 60 degrees and then take it out and let it rest. Mix in dried chili powder, paprika, and brown sugar. Next, pour half the marinade over the meat and leave it for an.
