“The Muntjac is something I order at least twice a year. Its a really good cut of meat, and on-the-bone is just a superior way to cook and eat it!
Really decent quality.”
“We have just had a muntjac haunch cooked on a recommendation from the old Wild and Game (ie includes cook to an internal temp of 57 degrees C). Historic meat. Tender, tasty and juicy. Reheated well as well (there was enough on the joint for 4 meals for 2 people ( and we like meat).”
