The Red Deer and Muntjac loins were marinated in olive oil, salt and pepper. Left to room temperature before cooking. Browned in pan, then about 8min in oven..
The haunch of muntjac was cooked in the slow cooker with Blackberries, vegetable stock, red wine and creme de cassis.
The loins were served with pretty much same, but the sauce on the loins much more reduced into a jus. They were served on a bed of sautéed leeks.