Recipe: Muntjac, Kohlrabi

It’s impossible to walk or drive around the Cotswolds without seeing muntjac. They are everywhere. Generally they are considered a pest due to their impact on the local fauna and flora, yet delicious muntjac is rarely seen on menus. As the smallest of the venison family, its meat has a less gamey and almost sweet flavour with a very fine texture. Most of the time it is used in braises due to its very low fat content but we love to serve it breaded and fried (schnitzel-style). We serve it with a crunchy and pickled kohlrabi salad (to replace the sauerkraut) and a gooseberry compote (instead of lingonberry).