An invasive species originating from China, introduced in the UK in early 20th century. Now widespread, particularly in South and Central England. Increasing numbers of road accidents caused by muntjac and overgrazing of woodland floors are two main concerns.
With no close season and a very manageable sized carcass, they are an ideal deer species for home cooking. In general, muntjac’s meat is sweet and not overly strong, making it perfect for family meals. Below are two recipes for two different cuts of meat.
A classic meatball recipe that works well with muntjac, the sauce can be made well ahead of time and it also works well with pasta for a main course.