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Galianos (Gazpacho manchego). Earth and smoke

Manolo De La Osa

100 g of hare
100 g of red partridge
100 g of mountain rabbit
50 g of pigeon
20 g of ham
3 cloves of Las Pedroñeras morado garlic
1 grated tomato
1 onion
1 green pepper
1 red pepper
50 g of red wine
50 g of black chanterelle mushrooms
50 g of mountain eel
50 g of chanterelle mushrooms
400 g of game stock
100 g of gazpacho cake
2 g of agar
 

 

Stew the game with the vegetables, adding garlic, tomato and wine. Leave to evaporate and add the game stock. Cook for an hour to loosen the meat from the bones. In the remaining stock, cook the chopped slices for 8 minutes, adding the boned, chopped meat and cooking for another 10 minutes. Gently fry the mushrooms and add them to the stew. Add salt and pepper to taste and leave to rest.

Take a small part of the stew and blend in a Thermomix with the agar. Spread the paste obtained onto a silicone sheet and bake in the oven at 110 ºC for 25 minutes.

Serving
Place two spoonfuls of sauce on a plate with a slot in the middle and cover with the Gazpacho manchego. Decorate with a sprig of “colleja” and some mushrooms with parsley. Lastly, burn the thyme, rosemary and cistus roots and place them under the slices to generate an earth-smoke effect.