A Wild Fork Recipe

BBQ Butterfly Haunch of Muntjac with seasonal asparagus and confit tomatoes – created with The Wild Fork.

I am sharing my love for food by working alongside lots of different food businesses and together we are creating simple, easy and delicious recipes that you can make and enjoy!

So here is my first recipe of an amazing new food journey … please do come along for the tasty ride!

For those of you who don’t know, I am The Wild Fork’s preferred photographer, and have worked with them for many years. They are an amazing catering company who specialise in game and quintessential British food.

Taster Notes:

If you have not tried muntjac before, and you are a meat/steak lover – you will LOVE this dish. It is so tender and falls apart in your mouth. I am now more of a venison fan over steak. Seriously. This meat is delicious. So why not give it a go!



Preparation Time: 10 minutes

Marinading Time: 20 minutes

Cooking Time: 20 minutes

Serves 2*


x1 bunch of asparagus

x1 vine of confit tomatoes

8 -10 Jersey Royal new potatoes

x1 Butterfly Haunch of Muntjac

x1 Horseradish Sauce

Healthy pinch of Maldon Salt

Healthy pinch of Freshly Cracked Pepper

x4 Sprigs of Thyme leaves

x3 Cloves of Garlic

Drizzle of Olive Oil



Season Muntjac with salt, pepper, thyme, garlic and olive oil, and leave to marinade for 20 minutes

Season confit tomatoes with salt, pepper and olive oil and wrap in silver foil and place on cooler side of BBQ for 15 minutes

Season boiling water and boil potatoes on low heat for 15 minutes

Cook Muntjac on med-high BBQ for 6-7 minutes on each side (*Cooking times may vary subject to size of Muntjac haunch)& leave Muntjac to rest for the same amount of cooking time – 12-14 minutes.

Place asparagus straight on the griddle and cook for 1.5 minutes on each side till they are slightly charred

Once rested, season Muntjac with salt and pepper and serve with Atkins & Potts classic Horseradish Sauce

… and Enjoy!

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