Ferretboy111 Posted August 25, 2009 Report Share Posted August 25, 2009 Took about 45 mins to cook, very nice. Quote Link to comment Share on other sites More sharing options...
ronster Posted August 25, 2009 Report Share Posted August 25, 2009 looks well tasty....wish i was at yours for dinner Quote Link to comment Share on other sites More sharing options...
TomV Posted August 25, 2009 Report Share Posted August 25, 2009 looks very nice, how did you cook it? Was it tender? Quote Link to comment Share on other sites More sharing options...
Ferretboy111 Posted August 25, 2009 Author Report Share Posted August 25, 2009 In the oven for 20 minutes at 220, then down to 170 for another 25 odd minutes, It was very tender, however i cooked it for an extra ten minutes and it could have been taken out earlier. Wrapped in bacon, with rosemary, bay leaves, butter, S and P and red current jelly under the rashers. Was so easy to do... Many thanks Alex Quote Link to comment Share on other sites More sharing options...
Beardo Posted August 26, 2009 Report Share Posted August 26, 2009 looks delicious. Quote Link to comment Share on other sites More sharing options...
marlin vs Posted August 26, 2009 Report Share Posted August 26, 2009 Now that's after making me hungry. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted August 27, 2009 Report Share Posted August 27, 2009 Looks delicious, Alex. Muntjac is far and away the tastiest deer species we have in this country, and probably the second most delicious meat after hare. Was it at room temperature or refridgerated? Ooh, and how long had it been dead? LS Quote Link to comment Share on other sites More sharing options...
John_R Posted November 24, 2010 Report Share Posted November 24, 2010 A late addition to this thread: I have cooked a few Muntjac haunches this way, always came out very moist and tender. The last one was a few weeks back, and although I really like rare meat, the middle was underdone even by my own tastes. No problem though, I was going away the next day so we ate the outermost meat that day and once cooled I froze the rest. Yesterday I defrosted the remains, still on the bone, and quickly browned it in hot olive oil in the bottom of a small iron casserole. Having removed the meat from the pan I fried up some chopped onion/carrot/celery and back bacon with herbs and black pepper before lying the meat on top and pouring over some stock so the top of the meat was still showing. I got that up to boiling point on the hob, put the lid on and then popped it in the oven at gas mark 4 for about an hour, not sure to be honest. Took it out about 20 mins before serving, while I was mashing spuds and cooking some broccoli. It carved up really easily, still very tender and the meat, veg and stock all tasted lovely. Quote Link to comment Share on other sites More sharing options...
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