Willie gunn do you like the taste if muntys ?
imo they are the worst tasting
I'm with HARKER on this - I far prefer muntjac venison over roe, fallow or red. Give me medallions of muntjac, fried in a little butter/oil and garlic, and I'm a very happy chappy.
My early experiences with eating venison were with fallow, which almost put me off it for life. I'll often try venison if we're out at a restaurant just to see how others prepare it, and I can't remember a bought dish yet to equal muntjac fillet. I find muntjac lends itself to simple cooking, with no need to drown it in sauce.
By way of example, I took some muntjac fillet to the pub in my village for the chef/owner to try. He is Slovakian (so hadn't come across muntjac before), self-taught, was on Masterchef Professionals, and has transformed the pub into a very popular local restaurant that this year made the Good Food Guide. 10 minutes later a dish came out from the kitchen that was simple but superb, such that I had to fight off people in the pub to keep it for myself.
The only problem with muntjac (other than they can be a bu99er to skin) is that, for much the same amount of effort as a roe or fallow, the carcass yield is pretty low.
I've not tried Sika, which I understand is the equal of muntjac, or CWD.
As ever, though, much will depend on how venison is butchered, aged, handled and cooked.