I could use some advice on butchering muntjac haunch for steaks/pan frying cuts please.
Haunch dissection I - The Stalking Directory Photo Gallery
Can anyone identify which muscle and cut is shown in my photo? Cocktail sticks mark the raw piece on one haunch and the butchered pieces from the other haunch.
I have a friend who hunts in NZ and as you know, carcass extraction is rarely possible. He cuts off the "tasty bits", then hikes out. Back straps are taken, obvioulsy, but he always takes the "Football steak".
Is that what I have shown here? Is this Rump?
I like to butcher my muntjac haunchs into as many small frying steaks as possible. The kids would eat it every day, and it is a nice entry level piece for giving to sceptical friends. (I don't want to give away all of my butterfly loin steaks.)
Many will think it is too much bother, but I like to disassemble the haunch (with as little knife work as possible) when preparing for dice, so that I can trim out the sinew and vessels properly, so it isn't much more work, in my view.
I have more questions like these, if you'll indulge me, all in the member's gallery. I'd value knowing what each muscle is called and what would the steak cut be called, if anything? Any advice on cooking quality would be welcome too.
I think that I need advice from someone who is a cross between Quincy MD and Delia Smith. I'm sure that they are out there.
Thanks in advance