Pin on Game Birds & Meat Paleo/Primal
How To Cook Muntjac Deer - How To Cook. 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; 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.
Pour in the red wine and bring to a simmer. Transfer the muntjac to a plate and pour the butter over the top. 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. 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. How to butcher a deer.this video shows how to process a whole muntjac deer.it is the smallest deer native to the uk,the carcass weighed only 14lb,but you wil. Add 3 heaping tablespoons of lard (or butter or olive oil). Add the deer backstrap to the pan and cook until browned, about 5 minutes per side. Next, pour half the marinade over the meat and leave it for an. 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. Venison can be substituted for beef in most recipes.
Either way, let the meat refrigerate overnight, or for several hours before baking. Venison can be substituted for beef in most recipes. At this point it will be pink and very juicy but. Make sure fillet has been left out of fridge for a while to get to room temperature. 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. As above, get a thermometer! Give it half an hour's rest in a warm place. Keep one leg for a roast and then dice/mince everything else into 600g bags and freeze. 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. You should be left with a sheet of meat about 11⁄2in thick and 1ft long. The haunch of muntjac was cooked in the slow cooker with blackberries, vegetable stock, red wine and creme de cassis.
