Muntjac three ways.

[SSN100]

Hello all. I have three muntjac hanging in my chiller and eight pals coming round on Saturday for a bit of a feast. Any suggestions for a combination of dishes to maximise use of the beasts in one meal while including some variety. We don’t need to at all of them, but I do need to process all of them this weekend, so can steal bits from all.

 

[shakey jake]

Carpaccio the loin, slow cooked shoulders, shanks and neck bit of the normal chilli concarne spices, shredded in wraps. Or mince and make mini burgers. Roast the legs. Use all bones and trimmed of rough bits to make a gravy.
Liver makes a good pate

 

[NoIDeer]

Kebabs. Use the haunch or loin, use any herbs, spices and flavourings you like.
Serve with homemade flatbreads and a cabbage salad. Thinly sliced raw white cabbage dressed with lemon juice, olive oil, salt and optional mint.

I use garlic powder, oregano, salt, pepper, cumin, med curry powder, lemon juice and olive oil for the meat marinade.

Another option is a Japanese carpaccio, look up beef tataki, use the loin.

Muntjac makes the best ragu and chilli too as we all know.

 

[JockStalk]

Dont feck about keep the shoulders whole.

Slow cook the shoulders and shanks in apple juice, smoked paprika and onions for 4 or more hours.

Shred the meat with a couple of forks then slather in your choice of bbq sauce.

Serve on buns with coleslaw and plenty of napkins.

 

[SSN100]

Brilliant, I was thinking along the lines of Carpacio or seared loins, slow cocked shoulders and shanks in some form and roasted haunches, so some nice confirmation and flavouring suggestions.

 

[T.eddie]

Depending on time and equipment, and some smoked muntjac leg is fantastic, it can then be pulled for "burgers" , fajitas or even turned into an elevated curry

 

[SSN100]

Thanks for the Tataki suggestion. Very easy and very delicious.

 

[63]

Depending on time and equipment, and some smoked muntjac leg is fantastic, it can then be pulled for "burgers" , fajitas or even turned into an elevated curry

Do you just smoke it as per a brisket or a pork butt, or is there any difference in technique?

 

[Nimrod1960]

Carpaccio

 

[T.eddie]

Do you just smoke it as per a brisket or a pork butt, or is there any difference in technique?

Yeah just the same

Brine, rub over the spices, inject if you have the stuff to do it then in the smoker

As they don't have much fat be sure to spray or mop regularly and keep a water pan in the smoker

 

[shakey jake]

Made a batch of venison steak and kidney stew on sunday, 6 cwd shanks/knuckles, diced about 1 kg meat. 600g kidnies saved from the season.
Very good dinner, prob about 10 portions