Hi guys i just wondered what is the best way to cook muntjac?
The above comments on skinning are relevant. I think that muntjac are not valued enough in the field or on the table that is a shame as I think the meat is the most delicate of the all venison species in the UK. The problem is that no one wants to process it weight for weight as it takes about the same time. But I think the fact that it is muntjac makes it worthwhile.
"but using venison instead of muntjac"QUOTE]
Probably worth an edit