Butterflied Muntjac Haunch with Chimichurri

Muntjac is one of the most delicious meats, being fine-textured, lean and mildly gamey, and the butterflied haunch is perfect for 6 people on the BBQ.  The butterflied haunch can be treated like a large steak, seared on both sides and then rested for at least ten minutes, it should be served medium-rare.  Make sure to start the chimichurri sauce early, and if possible, marinate the haunch overnight.

Ingredients (serves 6)

• 1 whole muntjac haunch butterflied
• 3 large sprigs rosemary finely chopped
• 3 cloves garlic finely chopped
• 4 tablespoons Olive Oil
• 1 tablespoon Sea Salt

Combine the chopped rosemary, garlic, olive oil and salt into a paste and cover the haunch, leaving to marinade for 2 hours or overnight.  Light you BBQ and wait till the coals are white-hot, then grill for 6 minutes on either side or until internal temp is 57°C/135°F if you’re using a meat thermometer. Rest in foil for at least 10 minutes.

Chimichurri Sauce

Ingredients

• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1/2 cup finely chopped parsley
• 3-4 cloves garlic finely chopped
• 2 small red chilies , or 1 red chili, deseeded and finely chopped
• 3/4 teaspoon oregano
• 1 teaspoon seasalt
• Freshly ground pepper

Combine all the ingredients and let them rest for at least two hours, or refrigerate overnight.