I can't really claim credit for this one as it was pretty much as per HFW's recipe here:
- bone the haunch
- roll it back together
- season with salt/pepper
- place a few bay leaves on the meat, plus a couple of sprigs of rosemary
- wrap the whole haunch up with streaky bacon, covering as much of the surface as possible
- secure around with string to hold the whole lot together
Then cook as per the link above.
Due to the smaller size of a muntjac haunch (about a kilo or so) we cooked for about 20 mins at the higher temperature, then about 25 minutes at the lower temperature.
Took it out the oven and wrapped it in foil and left it for a further 20 minutes to settle whilst preparing the gravy as per the link above.
The result was a super tender bit of meat, pink in the middle and juicy!
Just cut into slices and serve as is with the gravy. People have to peel the bacon and extract the bay leaf/rosemary themselves but they won't complain when they taste it!