• 2 shoulders of Muntjac
  • 1 lemon sliced and diced
  • A handful of bashed garlic cloves
  • A handful of rosemary
  • 2 tins of plum tomatoes
  • 1 tbs beef stock
  • A handful of parsley
  • ¾ of a bottle of good red wine
  • 1 tbs sea salt


  1. Marinade two shoulders of Muntjac in 1 tbs sea salt, 1 tbs lemon juice, a handful of rosemary and olive oil
  2. Chargrill them to a crust on the BBQ
  3. Put all ingredients into a casserole dish and cook overnight in a low oven (210f)
  4. For the pasta; mix the eggs into the flour
  5. Leave the dough to rest for 30 mins, roll it out thinly and slice into strips
  6. Cook the pasta in salted boiling water
  7. Serve together