Roast butterflied haunch of muntjac - The Field
Try adding some seasonal summer veg to our Roast Butterflied Haunch of Muntjac Venison. This wonderful dainty lean meat makes a great outdoor summer dish.
Ingredients
- 1 big bunch oregano (chopped)
- 150ml (5fl oz) olive oil
- 6 cloves garlic (peeled)
- Zest and juice of 1 lemon
- 1 chilli (chopped)
- 1 tsp cracked black pepper
- 1 tsp sea-salt
- 1 haunch muntjac (about 1.2kg)
- 1 small bunch parsley
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