Lee has prepared some Muntjac chops this week, using the best cut of the best wild venison on the bone.  Muntjac are the smallest and tastiest of Stansted’s resident deer and although the loin and fillet are absolutely delicious, they are too small to do much with.  Cooking them on the bone gives extra flavour, and you avoid over-cooking the fillet.

I would season the chops, pre-heat a frying pan with a tablespoon of olive oil on high heat, add two cloves of crushed garlic and 2 sprigs of thyme, and sear on both sides for a minute or two until browned, then finish off for 3-5 minutes in a pre-heated oven at 220 °C (depending on the thickness of the chop).  Then rest for 5 minutes before serving.

The season for fallow deer ends at the end of this month so we will have less venison available, but there is no season for muntjac as they breed prolifically all year round and their numbers need to be controlled, so we need to eat as much as possible.

We also have muntjac haunch, which I can’t recommend enough butterflied over charcoal.

Muntjac Chops £35/kg
Muntjac Haunch £17/kg