If you can't source a haunch of muntjac, a half leg of lamb will serve as a suitable alternative.
Ingredients
- 1x 900 g31¾ oz haunch of muntjac venison
For the marinade:
- 100 ml3½ fl oz olive oil
- 6 rosemary sprigs
- 4 garlic cloves, peeled
- 1 tbsp black peppercorns, crushed
- 1 red chilli, chopped
- Sea salt
For the green sauce:
- 1 garlic clove, peeled
- 2 banana shallots, peeled
- A handful of basil leaves
- A handful of chervil
- A handful of flat-leaf parsley
- 1 lemon, zest and juice
- 1 tbsp baby capers
- 2 anchovies, chopped (optional)
- 100 ml3½ fl oz extra virgin olive oil
- Sea salt and freshly ground black pepper
Method: How to make Butterfly-roasted haunch of muntjac venison with green sauce
Start by making the marinade. Put all the olive oil, rosemary, garlic, black peppercorns, chilli and salt into a food processor and whizz until it forms a smooth green paste.
If you need to butterfly the haunch of muntjac yourself, remove the shank of the leg through the joint, then turn the haunch over and, using a sharp knife, cut down to the thigh bone and remove it. Butterfly the leg open until it is about 2.5cm thick. If you have any problems with this, take it to your butcher.
Place the meat in a roasting tray and cover with the marinade. Pour it over the haunch, making sure that every bit of the meat is covered. Leave to marinate for one hour, or more.
Preheat your barbecue or griddle pan. If cooking on the barbecue, cook on a medium heat for seven minutes either side, then rest for 14 minutes.
If cooking on a griddle pan, brown the meat for 2–3 minutes on each side, then roast in the oven for a further 10 minutes at 220C/Gas 7 then rest the meat for 15 minutes in a warm place.
While the meat is resting, make the green sauce. Finely chop the garlic, shallots and herbs (the finer the better). Tip them into a small mixing bowl; add the lemon juice and zest, the capers, anchovies and oil and season with salt and pepper.
To serve:
Carve the meat into 20–30 thin slices, cutting across the grain at a diagonal. Then either pour the green sauce over the juicy pink slices of venison, or serve it on the side.
This is delicious made into an alfresco sandwich with Moroccan flatbread
