Category: Venison

Recipe:

Serves 2-4

Ingredients:

• 1 x boned and rolled loin of muntjac deer
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 4 tablespoons unsalted grass-fed butter, at room temperature
• 1 tablespoon extra-virgin olive oil

Muntjac Deer Loin Cooking Instructions

1. Preheat the oven to 200°C/400°F/Gas Mark 6.
2. In a small bowl, mix together the garlic, rosemary, thyme, sea salt, and black pepper.
3. Add the softened butter and mix until well combined.
4. Rub the herb butter mixture all over the muntjac deer loins.
5. Heat a large oven-safe skillet over high heat and add the olive oil.
6. Sear the muntjac deer loins on all sides until browned, about 2-3 minutes per side.
7. Transfer the skillet to the oven and roast for 10-15 minutes, or until the internal temperature of the meat reaches 60°C/140°F for medium-rare.
8. Remove the skillet from the oven and transfer the muntjac deer loins to a cutting board.
9. Cover the loins with foil and let them rest for 5-10 minutes before slicing and serving.

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