The leg and fillet of the young muntjac on the BBQ. It was still pink in the middle. A fresh as it comes. It tasted amazing!!!
This had been marinated in Salsa Verde, wrapped in cling film and then placed in the fridge for several hours prior to cooking. I used several cloves of garlic.(See the picture of the haunch marinating).
I have used a Moroccan style rub, with sweet smoked paprika and corriander. This works well.
I tend to make a modified Salsa Verde depending on what I have in the Garden.
1 or 2 cloves garlic
Chopped fresh Oregano
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.