Here are a few of the meals I made up from a muntjac shot this week.
1. Slow cooked venison with leak, carrots and sweet potatoes.
2. Muntjac Pilou toped with roasted almonds. For this I used the saddle cut into "double chops" with the bone left in for more flavor
3. Muntjac Meat Loaf
4. Bones used for venison stock
5. Venison stock.
6. a muntjac wellington I did last year.
The stock will be used to make a soup tomorrow and will be served with home made wholmeal bread
the final meal I will used the remanding mince and make a lasagne.
It would be a lie to say I don’t enjoy the sporting side of stalking e.g. using field craft to stalk into a wild deer to deliver a humane shot but harvesting a organic healthy meat and using it is the main ambition.
This is just my opinion but I can not understand why people stalk and shoot deer only to give it up to the game dealer? for what? a few extra quid? I understand pros can only eat so much venison them self’s and use the carcass money to pay for the lease and costs etc but us amature stalkers should make more use of what we harvest from natures larder. I remember speaking to a guy once who had just shot a deer on an estate we were stalking. I asked him if he’s going to take the carcass home and get some top steaks of it. His reply was No, he doesn’t like venison so he will leave it. I was shocked. but hay ho that’s just me. Everything I shoot I use. If I cant eat it I wont shoot it. The only time I drop venison at a dealer is if I’m stalking and take a hind and calf or similar. I will usualy keep the calf and take the hind to the dealer if it will not fit in my freezer. If I’m out on a paid stalk and grass a deer I usually always take the carcass home with me.