- 350g wild muntjac saddles
- 2 garlic cloves
- A handful of thyme
- 50g butter
- Sea salt and freshly ground pepper
- Olive oil
Prep: 5 mins | Cook: 8-10 mins, plus resting
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. Warm a heavy frying pan to a high heat. 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. When the pan is smoking hot, pour in 1 tbsp oil. Carefully add the muntjac saddles. Cook for 4 mins, turning once or twice. 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.
4. Slice the muntjac and spoon the buttery resting juices over the top. Serve with creamy mashed potatoes and steamed greens on the side.