Stalking Invasive Muntjac and Wild Fallow| Full Muntjac Butchery and Restaurant Cookup

In this video Chef Mike Robinson goes stalking invasive muntjac deer and wild fallow deer. Then it’s off to the Elder Restaurant in Bath to butcher the Muntjac deer and cook a delicious roasted rack of muntjac with bone marrow sauce.
Head over to https://deerbox.co.uk/ for delicious venison.

welcome back to the Mike Robinson
YouTube channel on this episode I’m out
with my good friend and Master Chef Ross
to harvest phow Do’s late season also
we’re stalking munjack which we’re going
to be breaking down at my gorgeous
restaurant the Elder in bath and we’re
cooking a roast rack of munjack with a
bone marrow sauce don’t forget to like
And subscribe for more
videos so this is an interesting
situation and this is replicated all
over for Britain and it’s one of the
reasons we have a problem with wild deer
is um on some pieces of land for
whatever reason the land owners made the
decision that they don’t want the deer
to be harvested managed and this is one
of those safe zones where the deer feel
very safe and comfortable and always
here and there’s usually about 200 um
but in the whole area around here
there’s probably 600 or a
th000 and uh you know this just makes it
a bit harder to keep those numbers under
control because
2third of those are female that are
pregnant so there’s another 150
youngsters maybe 170 youngsters popping
out in 2 to 3 months time and that’s and
that is a population we have to then
address next year before we even start
to bring the population down a little
bit again we’re not trying to C Mass C
these deer we’re trying to find a happy
medium a nice sustainable asset of a
population anyway let’s go find some
deer we can shoot
[Music]
to see the big J bu just little
opportunity we’re going to see if we can
get
him behind
[Music]
me we want to let him come into the
open you’ve got to be opportunistic if
you’re hunting munjack the main thing
here is the wind is kind of like this so
oh we’re nearly
there yeah did
[Music]
you
okay but sticks nicely up weighted
weighted weighted perfectly in the neck
it’s a nice big mck munjack so we’ll
just go down and find him so this is
your classic munjack Buck this is a
2-year-old male munjack here is what
look at the teeth coming have a look at
these razor sharp they can really screw
a dog up extremely sharp monakas reevesy
little see these big scent glands
here and I aim just behind the ear there
we are there’s the entrance to that
little 6.5
creedmore and so we got no meat damage a
lovely carcass I’ve bled it so we’ll
take it up the hill and GRC it so good
start to our visit I’ve had two outings
in a row I’ve gone out deliberately for
munjack and failed and on the way in
just saw this one nipping around thought
going to go and get
that with an opportunistic Monjack in
the bag which is brilliant we proceed to
carry out the main objective of today
which is to try to harvest some phos we
spot a group creeping stealthily and now
it’s my buddy Ross’s turn to
shoot get on your sticks
[Music]
then wait did you get a broadside no
head shot in this
wind yeah shoot
[Music]
ready that’s really good when you call
Harvest enough
deer you get problems now normally
that’s cuz the shot wasn’t placed
correctly in this case Ross did a
fantastic shot both entry and exit were
literally textbook if you go on the
British deer Society or the British
Association for shooting conservation
deer management qualifications and you
look at that exit hole anybody would say
that that is a perfect shot and the
entry hole is on the same place on the
other side so um I I do know not know
what’s happened here Ross you’re not
shooting Hornady bullets that’s the
problem
[Music]
hey guys going right
you try keep
the
Y right through the shank straight
through wiggle wiggle it’ll come off so
there’s a notch and it’s
only so you take that off before you
take the muscles out oh okay if we’re
butterfly in the shank it’s down there
see it goes straight through like that
and so then with that I’ve got you so
then what what do you want off from here
just so know um so there we go so we’re
going to French trim those keep them and
we use them for starters yeah so if you
can just take bone out butterfly you all
oh
sorry this one not a lot I’m going
through now
[Music]
I hold this
finished sorry can I hold this off yep
got this is a classic saddle
now absolutely perfect that is a saddle
of munjack look at that boys yeah lovely
how nice with that me for two people as
a special roasted on the bone just
gorgeous saddle for
two
trimmings shoulders straight off like
so right you well no you ready for this
yep where do you want it taken off at
the first first rib like that yeah
go neck and brazing as well right there
you
go he’s going to give us French trimmed
racks long
bone you hold one side Liam you hold the
other get your hands out the
way there you go
and I’m only using the end like quarter
inch of my knife tops what we’re doing
here is popping open where the
intercostal muscles the ribs join and
then you can literally just do that and
there you go you will take it
away right oh got you yeah there’s the
hole so you go underneath it oh you got
to the spine the spine yeah got you
like that yeah now tight into the spine
yeah yeah so we don’t lose any
meat off she comes perfect so now you
got to get chop that about there yep we
don’t need it much longer that maybe
there yep all right to cut it you can
use a chopper if I were you dot do do do
and then a French trim and clean and
I’ll come back to you in a few minutes
the reason we do this is to allow I’m
going to take out that bit of sh yeah
and you lightly you got to be light with
your knife is you’re
allowing everything to cook on the grill
at exactly the same speed and look there
are different muscles here and you see
that rolls open
Watch like that and there are different
muscles that cook at different speeds
yeah so there
look sweet right yeah and wherever
you’ve got a nice round muscle make a
little cut in it the whole thing’s the
thick of a Sirin steak so it will take
no longer to cook
boom so we’re doing a very simple little
French trimming job French trimming is
where you basically want it to look
really fancy pants so you take out the
intercostal muscle between the ribs from
each one now there is a technique on a
bigger deer like a phow deer where you
can scrape and peel back this membrane
but mjac is so small and same with
Chinese water deer doing what I’m doing
is the easy way of doing it and when it
roasts they will dry out and they will
look
great so the prime meat we’ve got is
here we go we got them both here we got
the saddle and we got the French trimmed
Rack or what we call the best end best
end for a reason hunches Shanks
shoulders and then here we have trim and
this will be roasted really hard till
it’s golden and then put into our sauce
to make venison sauce simple tricks make
the most out of your
deer now we’ve got our beautiful French
trimmed racks of the Mt Jacky shop here
we are and Jack is a wonderful
ingredient but I’m going to serve it
with a sauce which is our classic red
wine sauce simple basic beef stock
reduction which has been cooked with
roasted venison bones and then this bad
boy is going to be the winner so I’ve
got piece of bone marrow stick the spoon
in behind it the handle of it there we
are and this is some lovely bit of bone
marrow and I’m literally just going to
chop
it you get this from any
take out there’s no secret to
it going to cut this into a dice like
that and that dice is going to go into
our sauce 2 minutes before we serve and
just melt and split and it’s going to be
utterly utterly delicious big knob of
butter
foaming close the garlic
[Music]
okay so what you want you want the
butter foaming you don’t want the butter
too hot if the butter stops to foam it
will just heat the it will hit the Flesh
and then roll off so you want to keep
adding butter you want to it sounds a
little bit weird but you just want to
cool the pan down and so if it’s foaming
it will just cook it evenly through the
Flesh and it won’t just roll off so
that’s what you
want if it goes too far it will just
burn and then it will hit the Flesh and
run off it won’t it won’t wrap itself
around the
meat I got some beautiful red wine sauce
here right there that’s our base sauce
warming it
up bone marrow will immediately start to
melt meanwhile the butter and this
beautiful ridiculously Rich MASH which
has got some chives in it just going to
fold that through warm it up in Rich in
the
butter and that bone Mar sauce looks
filthy
yeah so you just want to rest it upside
down so the liquid goes back through
back into the
flesh good little tip is to
blot the meat with clean
paper get less dribbling that way
if you carve from underneath like this
you actually can see the line between
the
bones like so and then you get
Immaculate little perfect single
chops everybody’s happy I mean let’s
just have a look at a chop
what do you think
do that’s lovely mate some of the bosses
of the hotel group here so we thought
we’d give them a little snack
[Music]
can you open the CH
door wait for
[Music]
there that
[Music]
one on
kids everyone need a little
bre I know that so that was me I’ve been
and bought a sandwich shut up and move
your laptop
man this is this is a uh roasted rack of
munjack
with you’re right how are you nice and
you with bone with bone marrow sauce
okay and uh bone marrow red wine venis
and gravy and dirty chive Mash dirty
chai It’s only a taste obviously if we
were doing this for people we’ give them
a little moment Jack but it’s just few
wow I know it’s next level isn’t it this
is kind of new Elder do you know what
I’m saying yeah yeah part of the
experience tast but send someone up to
get the placeat thank you thank you mik