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.
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