RECIPES
Top 50 Gastro Recipes: The Longs Arms - Muntjac
The Longs Arms, South Wraxall, Yorkshire's head chef, Rob Allock's recipe for Muntjac with Jersey Royals and English asparagus.
Ingredients:
- 6 small Jersey Royal potatoes
- 3 asparagus spears (green, white or purple)
- 3 cloves garlic
- 2 sprigs thyme
- 3 tablespoons rapeseed oil
- 1 muntjac loin
- 1 knob butter
- 1 heritage tomato (or similar sweet tomato)
- 6 slices muntjac salami (if you are unable to find muntjac salami, we produce it at the Longs Arms and sell to our customers!)
- 1 teaspoon medlar jelly (optional)
- 3 tablespoons gravy (we use the muntjac carcass to make a stock, and then gravy)
- 3 nasturtium flowers
- 3 nasturtium leaves
- Salt and pepper
- Bring jerseys to the boil and salted water with one clove of garlic and a sprig of thyme. When cooked, take off the heat and put to one side, but leave in water.
- Bring to the boil a small pan of salted water, add the asparagus spears and cook for 30 seconds, drain and put straight into cold water to refresh. Now add them to the pan with the Jerseys to reheat.
- Heat rapeseed oil in a frying pan, season the muntjac loin with salt and pepper, add a knob of butter, two cloves of garlic and a sprig of thyme to the hot pan, and then add the muntjac loin. Keep turning and basting the loin for three-to-four minutes. Remove from the pan and allow to rest.
- Cut the heritage tomatoes into quarters and add, together with the sliced muntjac salami, to the warm pan that has been used for the loin and warm for few minutes until ready to plate up.
- Drain the Jerseys and asparagus and arrange on the plate.
- Arrange the muntjac salami, heritage tomatoes and medlar jelly (if using) around the jerseys and asparagus.
- Slice the muntjac loin and arrange on top of the jerseys and asparagus.
- Now spoon the gravy over the top – as much or as little as you like!
- Garnish with nasturtium flowers and leaves.
