How to prepare a haunch of muntjac + venison recipe

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How to prepare a haunch of muntjac + venison recipe

Preparing a haunch is easier than you think!

By Mark Gough

Wednesday, 11 July 2012

Rump of Muntjac with sauteed Jersey potatoes: Mark Gough shows you how to prepare a haunch of muntjac in this excellent venison recipe.

WHAT YOU'LL NEED
(serves 2)
»» Haunch of muntjac
»» 1 bag baby spinach
»» Handful of peas
»» 6 juniper berries, crushed
»» Jersey Royal new potatoes (pre boiled)
»» Salt, pepper and sugar

ABOUT THE CHEF
When he’s not out shooting, Mark is the Head Chef at The Finch’s Arms in Hambleton - a traditional 17th century English country inn, with beamed ceilings, cask ales and a small bustling bar with magnificent views overlooking Rutland Water.

Formerly the proprietor of the Tollemache Arms in Buckminster, Leicestershire, Mark has also been chef at the Restaurant Pierre Orsi, Lyons and Raymond Blanc’s le Manoir aux Quat’Saisons in Oxford.

www.finchsarms.co.uk