Roast muntjac with red wine, rosemary and redcurrant & mustard mash recipe
How To Cook Muntjac Deer - How To Cook. Cover tightly (add water if needed during baking). The red deer and muntjac loins were marinated in olive oil, salt and pepper.
Roast muntjac with red wine, rosemary and redcurrant & mustard mash recipe
Cook it until the centre is about 60 degrees and then take it out and let it rest. Allow to rest for 5 mins. Keep one leg for a roast and then dice/mince everything else into 600g bags and freeze. The red deer and muntjac loins were marinated in olive oil, salt and pepper. The haunch of muntjac was cooked in the slow cooker with blackberries, vegetable stock, red wine and creme de cassis. The heat from the outside will be higher and the centre will gradually rise to about 65 degrees. Heres a great simple way to cook muntjac or any fillet. 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. Cover venison joints with pork fat or bacon. Pan fried red and muntjac deer loins.
Unroll the meat from centre to side, using the knife to open it up. Add the butter, thyme sprigs and crushed garlic to the pan. Sprinkle entire surface of leg and water with lawry’s, salt and pepper. Continue to cook and turn the meat for a further 4 mins, using a spoon to baste occasionally with the foaming butter, till brown and caramelised on all sides. Add the deer backstrap to the pan and cook until browned, about 5 minutes per side. Heat up pan really hot and seal fillet all over including ends. Preheat the oven to 350 degrees. Left to room temperature before cooking. Cover tightly (add water if needed during baking). 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. Easy to go to the caught not bought freezer when we want casserole, hunters' pie, spag bol, chilli, lasagne, burgers etc.
