Marinating Muntjac Leg

I de-boned a leg of the young buck muntjac. I then ground up some garlic, tyme, oregano and a small amount of rosemary from the garden in olive oil and marinated the leg for a few hours, ready for the BBQ.

I tend to make a modified Salsa Verde depending on what I have in the Garden.

This time:

1 or 2 cloves garlic

Chopped fresh Oregano

Chopped Tyme

Chopped Rosemary

1 teaspoon dijon mustard

1 tablespoon red wine vinegar

1 tablespoon capers

1 teaspoon sea salt

1 teaspoon ground black pepper

⅓ cup of Extra Virgin Olive Oil

Blend and then rub all over it. Marinate it.

Or I improvise on a spicy rub:

2 Teaspoons Sweet Smoked Paprika

1 Teaspoon Fennel Seeds

1 or 2 Teaspoon of Ground Corriander.

1 Teaspoon Ground Cumin

1 Teaspoon Sea Salt

1 Teaspoon Ground Black Pepper

2 Cloves finely chopped Garlic

Sweeze of Lime Juice

Rub and Cook.

Or add olive oil and marinate.

Marinated Muntjac Leg on the BBQ. Still pink in the middle. Delicious.