How To Cook Muntjac Deer - How To Cook. Pour in the red wine and bring to a simmer. The most popular cuts for roasting are the saddle, loin, fillet and haunch (leg).
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Preheat the oven to 350 degrees. Heat up pan really hot and seal fillet all over including ends. Skin it, and remove the filets which are cut and bagged in portion sizes. Allow to rest for 5 mins. Marinate meat with fresh herbs and rapeseed or olive oil before casseroling or braising. 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. Sauté onions and carrots until softened, about 5 minutes. Left to room temperature before cooking. Add the butter, thyme sprigs and crushed garlic to the pan.
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. Next, pour half the marinade over the meat and leave it for an. Browned in pan, then about 8min in oven. Because the meat is so lean it needs careful. Easy to go to the caught not bought freezer when we want casserole, hunters' pie, spag bol, chilli, lasagne, burgers etc. Keep one leg for a roast and then dice/mince everything else into 600g bags and freeze. Add the butter, thyme sprigs and crushed garlic to the pan. This deer dish is just yummy!subcribe for daily recipes: As this is a haunch, you'll want to roast it fast and then give it a little time to rest. 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.
