What is crucial when roasting a whole, spatchcocked muntjac?
Answer
Brining or basting is crucial to maintain succulence during roasting.
Because muntjac is exceptionally lean, moisture retention is paramount, especially when applying dry heat methods like roasting. To counteract the tendency to dry out, utilizing brining or basting techniques is highly recommended for whole animals or larger cuts. This external addition of moisture helps keep the inherently lean meat succulent throughout the cooking process. While low-and-slow methods work for tougher cuts, roasting generally benefits from these targeted moisture additions to counteract the meat's minimal natural fat reserves.
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