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.
Steaks cut from muntjac loin are perfect for this nibble recipe. Munties are not the biggest of animals so a sharing approach works well. Any leftover pesto is great as a marinade for BBQ or pasta dishes.