Discussion
Shot a young muntjac on sunday morning, hung it in my cellar, and butchered it this morning. Is there a better piece of meat than a well seasoned muntjac loin seared in butter and served rare? Unlikely. Shame that 95% of people don't know what the animal is, and of those that do 95% will never taste it.

Roll on supper tomorrow night.

Roll on supper tomorrow night.
GregE240 said:
Perhaps if you referred to it as "deer" then people might associate it with venison?
V nice all the same. Bit rich for me.
ah but not all Venison was born equal - and I've never heard of muntjac being served in a restaurant, and it is rarely for sale in shops either. It is far superior to Roe/Fallow/Red that most people have eaten. It is closer to a lean lamb than to the other deer speciesV nice all the same. Bit rich for me.
Edited by dcw@pr on Thursday 14th May 13:45
pgtips said:
Had a couple of canons from one recently (friendly butcher). Sliced about 5mm thick and used the hot stone to cook them on - beautiful. The hot stone retains the meat moisture very well.
im sure thats good, but personally I think if they are cut that thin its not possible to get enough colour on the outside whilst keeping it rare in the middle.Plotloss said:
sleep envy said:
there's some on the farm where I shoot but I never have the right cartridges in the barrels when I encounter one
definitely on the list of things to bag later this year
With a shotgun?definitely on the list of things to bag later this year
.222 in England, .243 in Scotland legal minimums, maybe.
dcw@pr said:
threesixty said:
might be worth having a pop with the old pellet gun.
not sure if you're being serious, but you will not kill a muntjac with an air rifle - it's also illegal!Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff



