Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.
Start your favourites list now New to Abel & Cole? Sign up hereBack to the shop
Golden Garlic & Thyme Muntjac Saddle
Wild muntjac are small deers with a sweet, mild tasting flavour. The meat is very tender, which makes it ideal for flash cooking in a super hot frying pan and serving with a simple garlicky butter sauce.
1 comment
Ingredients
- 350g wild muntjac saddles
- 2 garlic cloves
- A handful of thyme
- 50g butter
Prep: 5 mins | Cook: 8-10 mins, plus resting
Method
1. Take your muntjac saddles out of the fridge and remove all packaging. Pop onto a plate and allow to come to room temperature.
2. Crush the unpeeled garlic cloves against a chopping board with your hands. Rub the muntjac saddles with a good pinch of salt and pepper.
3. Warm a heavy frying pan over a high heat. When the pan is smoking hot, pour in 1 tbsp oil. Carefully add the muntjac saddles. Cook for 4 mins, turning once or twice.
4. Add the butter, thyme sprigs and crushed garlic to the pan. Continue to cook and turn the meat for a further 4 mins, using a spoon to baste occasionally with the foaming butter, till brown and caramelised on all sides. Transfer the muntjac to a plate and pour the butter over the top. Allow to rest for 5 mins.
5. Slice the muntjac and spoon the buttery resting juices over the top. Serve with creamy mashed potatoes and steamed greens on the side.
You'll need to log in to leave a rating & comment
The perfect way to cook this cut of Venison. I used wild garlic butter instead of the garlic and thyme and served it with asparagus and new potatoes.
Momo