-A good marinade for muntjac goes like this:
Olive oil 1 cup virgin or truly loathsome
Lemon Juice 1 good squirt
Flat leaf parsley 1 bunch
Onion 1 chopped
Garlic several cloves crushed
Rosemary fresh handful 1 of
Black pepper good grinding
Fillet the backstraps off the carcass and after removing all connective
tissue cut into inch sections.
Put all the above ingredients into large tub with the meat and stir round a
bit.
Stir every time you open the fridge (for example to get another beer)
Leave for two days
Put onto skewers with various vegetabley things
Barbecue.
Have a beer. Serve blood rare. Comments this year went from out of this
world to: that's the best meat I've ever tasted.
To obtain the above results, first shoot your muntjac...
Merry Christmas and a great new year to all UKTCers
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