What recommended technique is cited for preparing muntjac cuts like the loin or haunch?
Answer
Searing quickly and finishing at a lower temperature.
For primal cuts such as the loin or haunch, which are naturally quite tender due to the animal's size and structure, rapid cooking methods that minimize overall time on heat are often suggested to preserve tenderness. The recommended approach mirrors techniques used for preparing tender pork fillets: first searing the exterior quickly to develop surface color and texture, followed by finishing the cooking process at a reduced temperature. This dual approach ensures the interior cooks gently without overshooting the desired doneness, preventing the lean meat from becoming tough.
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