In this blog we are going to explain three recipes made with game meat. The first is Vadillo roe deer cannelloni with a difficulty of 3 (on a scale of 5) and a preparation time of 45 minutes for four portions. The second recipe is rustido de torcaces with a difficulty of 3 (on a scale of 5) and a preparation time of 2 hours for two portions. And finally, arroz caldoso con paloma torcaz with a difficulty of 2 (on a scale of 5) and a preparation time of 2 hours for four portions. Roe deer cannelloni from Vadillo Ingredients: 1 shoulder of roe deer Red wine 2 onions 2 carrots 2 garlic 2 bay leaves 100/150 grams of pâté Plates of cannelloni Bechamel Cheese Instructions and preparation: The first thing to do is to marinate the shoulder of roe deer for 12/24 hours with red wine, onion, carrot, garlic, bay leaf, thyme... and spices to taste.The shoulder must be marinated in pieces but on the bone. Once marinated, it must be cooked for 45 minutes in a pressure cooker with exactly the same water and salt as it has been marinated. After cooking, let it cool and then separate the meat from the bone and set aside. Also set aside the onion and carrot. Once you have the meat and vegetables, add the pâté and mix/grind everything well to taste.Then reduce the cooking stock and make a simple béchamel sauce by adding a little of the reduced stock. Then add the béchamel sauce to the already mashed filling and mix everything together again. With this mixture you can now make the cannelloni. I recommend putting all the filling in a piping bag to make them easier. Put the cannelloni sheets in water to hydrate and use the piping bag to fill them.Finally, use a baking tray, put the cannelloni on it, add more béchamel sauce and finally cheese and grill for 10 minutes at maximum power in the oven. Pigeon roast Ingredients: 1 head of garlic 2 onions 3 ripe tomatoes nutmeg cinnamon stick 3 pigeon peas oil salt Instructions and preparation: Peel the pigeons, cut them into quarters or halves and salt them. Chop the onion to taste, we have chopped it. Separate the garlic but do not peel it. Grate the tomatoes or chop them into small pieces. Heat the oil in an earthenware pot and when it is hot, fry the pigeon peas. Once browned, add the onion and garlic. When they are soft, add the tomato and when everything is fried, add nutmeg to taste, two small pieces of cinnamon stick and a small glass of half cognac, half water. Leave to reduce and correct the salt content. Ideally, prepare it the night before the day you want to enjoy it. Rice with pigeon fanfare Ingredients:Rice to taste6 pigeons 3 natural tomatoes2 white onion1 green pepper2 red peppers2 CarrotRed wineSeasoningSaltPepperSweet and hot paprikaOil (preferably EVOO)ClovesA small glass of vermouth Instructions and preparation: For the stock, put the cleaned and plucked pigeons, the cloves, an onion and water in a pot, and if we want, instead of water to cover, some poultry stock; and keep cooking for an hour and set aside.For the fumet, chop the onions, tomatoes, peppers and carrots into small pieces and fry until golden brown. Blend the sofrito until it is very fine, and add water until it is semi-fluid. Add salt to taste and optional pepper and paprika. The aim of this is to obtain a strong fumet, as the rice will reduce this flavour. We take the puree, and put it on the heat in a paella pan, or container to prepare the rice, with a little oil and a high heat. Add the rice and mix well.Add two measures of the rice we have added, of the broth prepared previously, stir well until a homogeneous mixture is obtained. When it is ready, add the pigeons previously cooked in the stock to the rice. Taking care that it does not stick, wait for the rice to soften. About 20 minutes, or until the rice is to your liking. Once the roe deer has been hunted and cut up correctly, cut off one of the loins and leave a piece of about 10 cm, wrap it in cling film and put it in the freezer. This step is essential in order to be able to cut it very thinly, which is the main secret of carpaccio.Once frozen, when we are going to start making it, it is advisable to take it out of the freezer about 30 minutes before starting to cut it so that it is not still frozen but can be cut. Then make medallions with a very sharp knife as thin as possible, about 1 mm thick. Then place the thin slices on a plate, and once you have filled the plate without piling them on top of each other, sprinkle some fine salt on top. Then put the teaspoon of olive oil and the lemon juice in a bowl and stir until it binds. Then we put it on top of the thin slices of carpaccio, without it forming a pool at the bottom of the dish, we must spread a thin film. Finally, sprinkle the cheese on top.

In this blog we are going to explain three recipes made with game meat. The first is Vadillo roe deer cannelloni with a difficulty of 3 (on a scale of 5) and a preparation time of 45 minutes for four portions. The second recipe is rustido de torcaces with a difficulty of 3 (on a scale of 5) and a preparation time of 2 hours for two portions. And finally, arroz caldoso con paloma torcaz with a difficulty of 2 (on a scale of 5) and a preparation time of 2 hours for four portions.
Roe deer cannelloni from Vadillo
<img src="https://cdn.shopify.com/s/files/1/0601/1751/6494/products/image_c248eb96-4043-4ead-9508-c9d01ed4083a.png?v=1662639552" data-image="z4vfbvh2cokq">
Ingredients:
1 shoulder of roe deer
Red wine
2 onions
2 carrots
2 garlic
2 bay leaves
100/150 grams of pâté
Plates of cannelloni
Bechamel
Cheese
Instructions and preparation:
The first thing to do is to marinate the shoulder of roe deer for 12/24 hours with red wine, onion, carrot, garlic, bay leaf, thyme... and spices to taste. The shoulder must be marinated in pieces but on the bone. Once marinated, it must be cooked for 45 minutes in a pressure cooker with exactly the same water and salt as it has been marinated. After cooking, let it cool and then separate the meat from the bone and set aside. Also set aside the onion and carrot. Once you have the meat and vegetables, add the pâté and mix/grind everything well to taste. Then reduce the cooking stock and make a simple béchamel sauce by adding a little of the reduced stock. Then add the béchamel sauce to the already mashed filling and mix everything together again. With this mixture you can now make the cannelloni. I recommend putting all the filling in a piping bag to make them easier. Put the cannelloni sheets in water to hydrate and use the piping bag to fill them. Finally, use a baking tray, put the cannelloni on it, add more béchamel sauce and finally cheese and grill for 10 minutes at maximum power in the oven.

Pigeon roast
<img src="https://cdn.shopify.com/s/files/1/0601/1751/6494/products/image_5dcb4015-00de-40e7-8d89-e75659c72b1c.png?v=1662639793" data-image="bxg067tz3ni1">
Ingredients:
1 head of garlic
2 onions
3 ripe tomatoes
nutmeg
cinnamon stick
3 pigeon peas
oil
salt
Instructions and preparation:
Peel the pigeons, cut them into quarters or halves and salt them. Chop the onion to taste, we have chopped it. Separate the garlic but do not peel it. Grate the tomatoes or chop them into small pieces. Heat the oil in an earthenware pot and when it is hot, fry the pigeon peas. Once browned, add the onion and garlic.
When they are soft, add the tomato and when everything is fried, add nutmeg to taste, two small pieces of cinnamon stick and a small glass of half cognac, half water. Leave to reduce and correct the salt content. Ideally, prepare it the night before the day you want to enjoy it.

Rice with pigeon fanfare
<img src="https://cdn.shopify.com/s/files/1/0601/1751/6494/products/image_509c34c6-e47f-4336-943e-6cbd7145bd21.png?v=1662639994" data-image="653fq4su5v01">
Ingredients: Rice to taste 6 pigeons 3 natural tomatoes 2 white onion 1 green pepper 2 red peppers 2 Carrot Red wine Seasoning Salt Pepper Sweet and hot paprika Oil (preferably EVOO) Cloves A small glass of vermouth
<h3>Instructions and preparation:</h3>

For the stock, put the cleaned and plucked pigeons, the cloves, an onion and water in a pot, and if we want, instead of water to cover, some poultry stock; and keep cooking for an hour and set aside. For the fumet, chop the onions, tomatoes, peppers and carrots into small pieces and fry until golden brown. Blend the sofrito until it is very fine, and add water until it is semi-fluid. Add salt to taste and optional pepper and paprika. The aim of this is to obtain a strong fumet, as the rice will reduce this flavour. We take the puree, and put it on the heat in a paella pan, or container to prepare the rice, with a little oil and a high heat. Add the rice and mix well. Add two measures of the rice we have added, of the broth prepared previously, stir well until a homogeneous mixture is obtained. When it is ready, add the pigeons previously cooked in the stock to the rice. Taking care that it does not stick, wait for the rice to soften. About 20 minutes, or until the rice is to your liking.
Once the roe deer has been hunted and cut up correctly, cut off one of the loins and leave a piece of about 10 cm, wrap it in cling film and put it in the freezer. This step is essential in order to be able to cut it very thinly, which is the main secret of carpaccio. Once frozen, when we are going to start making it, it is advisable to take it out of the freezer about 30 minutes before starting to cut it so that it is not still frozen but can be cut. Then make medallions with a very sharp knife as thin as possible, about 1 mm thick. Then place the thin slices on a plate, and once you have filled the plate without piling them on top of each other, sprinkle some fine salt on top. Then put the teaspoon of olive oil and the lemon juice in a bowl and stir until it binds.
Then we put it on top of the thin slices of carpaccio, without it forming a pool at the bottom of the dish, we must spread a thin film. Finally, sprinkle the cheese on top.<ul></ul>
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Three TOP recipes made with game meat

In this blog we are going to explain three recipes made with roe deer meat. The first one is roe deer and foie cannelloni with a difficulty of 3 (on a scale of 5) and a preparation time of 4 hours for four portions. The second recipe is roe deer loin with potatoes with a difficulty of 2 (on a scale of 5) and a preparation time of 40 minutes for three portions. And finally, Aldehuela roe deer meatballs with chocolate, the winning recipe of the June recipe contest, with a difficulty of 4 (on a scale of 5) and a preparation time of 2 hours for four servings. Roe deer and foie cannelloni Ingredients1 Roe deer shoulder4 Onions2 eggplants6 cloves of garlic8 Medallions of foie gras2 strips of baconSaltBlack pepperPink pepperPaprikaCuminGarlic powderCreamFlourCheese for gratin Instructions and preparationFirst, preheat the oven to 140º and place the baking paper on a tray and paint it with oil and a pinch of salt. Cut the eggplant into finger-thick slices and place them as the base of the tray. Cut the onion into julienne strips and place them on top of the eggplant together with the whole peeled garlic. Season with salt and pepper and add cumin to taste.Next, we smear the shoulder with paprika, pepper, pink pepper, salt and cumin to taste and wrap the leg with a double or triple layer of foil with a strip of bacon on each side so that it cooks together. Place the shoulder on the tray on top of the bed of vegetables and bake in the oven. After 3 hours remove the vegetables from the oven and let them rest in a bowl. Leave the roe deer for half an hour more at 160º.On the other hand, cut the vegetables together and mix with knife and fork leaving pieces of intermediate size. When the roe deer is done, remove and remove the meat and shred it with two forks until the meat is in a row. Mix the meat and the vegetables. Heat a frying pan and brown the foie gras medallions with plenty of salt and when they are ready pour some of the foie gras fat into the meat and vegetable mixture. Cut the foie into small cubes and let it rest. Prepare the béchamel sauce to taste and add salt and pepper. Take the pre-cooked cannelloni and fill them as follows: meat-foie-meat-foie-meat-foie-meat until we run out of filling. Pour the béchamel sauce on top until everything is well covered, decorate with cheese for gratin and pepper the surface. Once ready, bake in the oven for 40 minutes at 150º. Spiced roe deer loin with french fries Ingredients1 roe deer loin3 medium potatoes1 large sweet potatoCrazy Spice spices:Lemon and chili3 pigletsRiceCowboyLady CowSmoked garlicCrazy chickenSpicesPaprikaGarlic powderCuminBrown sugarPepperGinger powderSaltInstructions and preparationFirst, clean the roe deer loin and remove the white string from the top. We cut it into 3 or 4 portions (we try a mixture of spices in each cut). Once cut, spice and salt to taste. If you are using the Crazy Spice selection, the roe deer does very well with the "3 Little Pigs". If you are using the spice selection 2, sprinkle the paprika, garlic powder and cumin to taste on the loins and finally add a little salt. It is better not to overdo it now with the salt since we can correct it once we cut the meat. While the meat absorbs the spices, we cut the potatoes. We like to mix the cut between the traditional potato chip and the wedge. We recommend removing the starch from the potatoes by soaking them for a few minutes in cold water. Heat the oil well and cook the potatoes until they are golden brown.Once we take them out, we put them on kitchen paper to absorb the remaining oil and then we place them in a large bowl. Crazy Spice: We separated the potatoes into 3 groups to test the Crazy Spice combinations of "Crazy Chicken", "Lemon and Chili" and "Cowboy". Spices: We tossed in brown sugar, salt, paprika, ginger powder and pepper. Once the spices are in, turn and shake and repeat the process until they are evenly coated. Once the potatoes are ready, heat the pan over high heat. Add the loin cuts and cook until they are well browned on both sides. Remove from the pan and let them rest for a minute before cutting the medallions. When cutting, sprinkle a pinch of salt on each cut to adjust the flavor to taste. Aldehuela roe deer meatballs with chocolate IngredientsRoe deer meatballs (made with 2/3 roe deer meat and 1/3 pork, bread crumbs, pine nuts, parsley, egg and spices)3 onions3 carrotsGarlicNatural crushed tomatoSweet paprikaMeat stock concentrateChocolateOilPepperSaltInstructions and preparationThe first thing to do is to prepare the meatballs. I recommend making them in large quantities and freezing them. I make them with 1/3 pork to soften the flavor and increase the juiciness. To do this we chop the roe deer meat together with the pork. Mix it with pine nuts, parsley, bread crumbs, egg, spices (to taste). Once you have the mixture, make the meatballs by hand.Then put oil in a frying pan, dredge them in flour and fry them a little. Once done, remove them and start with the sauce.In the same oil put garlic and onion. Cover the pot and let it poach very well. Then put the carrot and continue to poach everything. Then add the tomato and the paprika.Then you have to add the meat broth (if it is of hunting better) and to add a little water. Correct salt and pepper and boil for 4 minutes. To finish, add 1/4 of a bar of pure chocolate. Finally take out the meatballs and grind the sauce. To accompany I recommend some fries or baked potatoes. So far our three recipes this week, we hope you like them and you have been some delicious dishes.

In this blog we are going to explain three recipes made with roe deer meat. The first one is roe deer and foie cannelloni with a difficulty of 3 (on a scale of 5) and a preparation time of 4 hours for four portions. The second recipe is roe deer loin with potatoes with a difficulty of 2 (on a scale of 5) and a preparation time of 40 minutes for three portions. And finally, Aldehuela roe deer meatballs with chocolate, the winning recipe of the June recipe contest, with a difficulty of 4 (on a scale of 5) and a preparation time of 2 hours for four servings.
 
Roe deer and foie cannelloni<img src="https://cdn.shopify.com/s/files/1/0601/1751/6494/products/image_cf289dde-6a4d-4ff1-a294-ee6b636548e4.png?v=1659107179" data-image="2z3yyzxtzyci">

Ingredients 1 Roe deer shoulder 4 Onions 2 eggplants 6 cloves of garlic 8 Medallions of foie gras 2 strips of bacon Salt Black pepper Pink pepper Paprika Cumin Garlic powder Cream Flour Cheese for gratin Instructions and preparation First, preheat the oven to 140º and place the baking paper on a tray and paint it with oil and a pinch of salt. Cut the eggplant into finger-thick slices and place them as the base of the tray. Cut the onion into julienne strips and place them on top of the eggplant together with the whole peeled garlic. Season with salt and pepper and add cumin to taste. Next, we smear the shoulder with paprika, pepper, pink pepper, salt and cumin to taste and wrap the leg with a double or triple layer of foil with a strip of bacon on each side so that it cooks together. Place the shoulder on the tray on top of the bed of vegetables and bake in the oven. After 3 hours remove the vegetables from the oven and let them rest in a bowl. Leave the roe deer for half an hour more at 160º. On the other hand, cut the vegetables together and mix with knife and fork leaving pieces of intermediate size. When the roe deer is done, remove and remove the meat and shred it with two forks until the meat is in a row. Mix the meat and the vegetables. Heat a frying pan and brown the foie gras medallions with plenty of salt and when they are ready pour some of the foie gras fat into the meat and vegetable mixture. Cut the foie into small cubes and let it rest. Prepare the béchamel sauce to taste and add salt and pepper. Take the pre-cooked cannelloni and fill them as follows: meat-foie-meat-foie-meat-foie-meat until we run out of filling. Pour the béchamel sauce on top until everything is well covered, decorate with cheese for gratin and pepper the surface. Once ready, bake in the oven for 40 minutes at 150º. Spiced roe deer loin with french fries<img src="https://cdn.shopify.com/s/files/1/0601/1751/6494/products/image_cce63c4f-7563-4150-9c8e-8c2a7898ad9f.png?v=1659107215" data-image="vnd5j7pyjzo4">

Ingredients 1 roe deer loin 3 medium potatoes 1 large sweet potato Crazy Spice spices: Lemon and chili 3 piglets Rice Cowboy Lady Cow Smoked garlic Crazy chicken Spices Paprika Garlic powder Cumin Brown sugar Pepper Ginger powder Salt Instructions and preparation First, clean the roe deer loin and remove the white string from the top. We cut it into 3 or 4 portions (we try a mixture of spices in each cut). Once cut, spice and salt to taste. If you are using the Crazy Spice selection, the roe deer does very well with the "3 Little Pigs". If you are using the spice selection 2, sprinkle the paprika, garlic powder and cumin to taste on the loins and finally add a little salt. It is better not to overdo it now with the salt since we can correct it once we cut the meat. While the meat absorbs the spices, we cut the potatoes. We like to mix the cut between the traditional potato chip and the wedge. We recommend removing the starch from the potatoes by soaking them for a few minutes in cold water. Heat the oil well and cook the potatoes until they are golden brown. Once we take them out, we put them on kitchen paper to absorb the remaining oil and then we place them in a large bowl. Crazy Spice: We separated the potatoes into 3 groups to test the Crazy Spice combinations of "Crazy Chicken", "Lemon and Chili" and "Cowboy". Spices: We tossed in brown sugar, salt, paprika, ginger powder and pepper. Once the spices are in, turn and shake and repeat the process until they are evenly coated. Once the potatoes are ready, heat the pan over high heat. Add the loin cuts and cook until they are well browned on both sides. Remove from the pan and let them rest for a minute before cutting the medallions. When cutting, sprinkle a pinch of salt on each cut to adjust the flavor to taste. Aldehuela roe deer meatballs with chocolate<img src="https://cdn.shopify.com/s/files/1/0601/1751/6494/products/image_a8cd3935-fea8-49a1-b9cd-5ea5a24daf85.png?v=1659107259" data-image="xoye0ezt24n0">

Ingredients Roe deer meatballs (made with 2/3 roe deer meat and 1/3 pork, bread crumbs, pine nuts, parsley, egg and spices) 3 onions 3 carrots Garlic Natural crushed tomato Sweet paprika Meat stock concentrate Chocolate Oil Pepper Salt Instructions and preparation The first thing to do is to prepare the meatballs. I recommend making them in large quantities and freezing them. I make them with 1/3 pork to soften the flavor and increase the juiciness. To do this we chop the roe deer meat together with the pork. Mix it with pine nuts, parsley, bread crumbs, egg, spices (to taste). Once you have the mixture, make the meatballs by hand. Then put oil in a frying pan, dredge them in flour and fry them a little. Once done, remove them and start with the sauce. In the same oil put garlic and onion. Cover the pot and let it poach very well. Then put the carrot and continue to poach everything. Then add the tomato and the paprika. Then you have to add the meat broth (if it is of hunting better) and to add a little water. Correct salt and pepper and boil for 4 minutes. To finish, add 1/4 of a bar of pure chocolate. Finally take out the meatballs and grind the sauce. To accompany I recommend some fries or baked potatoes. So far our three recipes this week, we hope you like them and you have been some delicious dishes.

How to cook roe deer meat

The chanterelles are a source of vitamins A, B1, B2, B3 and B5, as well as calcium, iron, iodine, magnesium, potassium, phosphorus and fiber.The chanterelles always grow in pine forests, under the layer of needles that form a mantle on which you walk. Let's be honest, all hunters like meat, but we have a special weakness for seasonal mushrooms. Juicy, versatile and full of flavor, this food is a real delicacy. And we also have to say that at Young Wild Hunters we are big fans of spending the morning in the field looking to fill our baskets with delicious mushrooms to take home. Today we bring you an easy recipe, without many ingredients, but delicious. And with a prestigious chef: Ignacio Ducay, CEO of Young Wild Hunters. Let's eat!

Scrambled eggs with fresh chanterelles - A quick and delicious recipe

In this blog we are going to explain three recipes from our Wild Recipe Box. All three are made with game meat because at Young Wild Hunters we eat what we hunt. The first recipe is rabbit cut into portions, which takes 60 minutes to prepare. The second recipe is venison loin with boletus, which also takes 60 minutes to prepare. And the last recipe is duck a l'orange and its preparation time is 90 minutes. Rabbit cut into portions Ingredients:450 g rabbit, cut into portions 5 cloves of garlic 10 g wheat flour 200 ml white wine 200 ml meat stock Extra virgin olive oilSalt and pepper to tasteLemon juice of half a lemon Preparation:We go over the pieces of rabbit, removing any remaining skin or fat, season them and dredge them in flour. While doing this, put five spoonfuls of olive oil in a low pan and brown the five unpeeled cloves of garlic.As you flour each slice, add it to the pan. Don't worry if they don't all fit. As they brown, they will shrink a little and eventually they will all fit. Fry the slices well until they have an appetising colour and are well done on the inside. It will take about twenty minutes to brown them all, turning them continuously until they are as shown in the pictures.At this point, cut a lemon in half and squeeze it by hand, spreading the juices over each slice. Add the small glass of wine and the small glass of stock and turn up the heat so that the sauce begins to reduce.Holding the handles of the pan with both hands, carefully so as not to burn yourself, shake the pan and move it in a circular motion. In this way, the sauce binds while the rest of the liquid evaporates. In two or three minutes, the sauce has soaked into the slices, which are juicy and full of flavour. Sprinkle with a little parsley and serve hot. Venison loin with boletus Ingredients:200 gr of venison300 g mixed mushrooms300 g of mashed potatoes1 glass of red wine1 head of garlicThymeOreganoSweet paprikaBay leafOilSaltPepperButter Preparation:Game meat such as venison needs to be prepared with great care, for this recipe we will use 4 loins of more or less the same size. Marinate the meat with the red wine and herbs, adding thyme, oregano, bay leaf, pepper and the two paprika peppers. To make it much more tender, it needs to rest for at least 24 hours before cooking.The wine from this maceration with all the aromas of the herbs and the meat will be responsible for giving us an impressive flavour in the form of a sauce. Once it has done its job, reduce it in a saucepan.We continue with the recipe by sautéing the mushrooms. Wash them well and put them in the frying pan with a drizzle of oil for a few minutes, setting them aside when they are ready.In the same pan as the mushrooms, we sauté the venison loins, which we have previously filleted so that they cook more quickly. The meat will be cooked to perfection when it changes colour and seals. It should be browned on the outside and juicy on the inside to retain its best juices.Prepare the sauce, adding a little butter to the wine so that it takes consistency and finishes reducing. If necessary, add a little cornflour diluted with water.Serve the venison with a little mashed potato, the sautéed mushrooms and the fillets well arranged with a little sauce on top. Duck with Orange Ingredients:2 magrets4 orangesSugarPepperSaltGrated orange peel 100 gramsBaked potatoesThyme and rosemaryButter Preparation:Take the piece of magret out of the fridge at least one hour beforehand, as it should be cooked at room temperature. Make a few small cuts on the skin side, taking care not to reach the meat. This speeds up the cooking process, but is optional. The classic way is to make the cuts in the shape of small lozenges as shown in the photos.Place the magret in the cold frying pan or grill. Turn the heat to medium-low for a few minutes so that it releases all the fat, until it becomes a crispy layer. The meat is not yet cooked because the layer of fat acts as an insulator.Remove all the liquid that has been released, which is just fat, and turn the heat up to medium-high. Brown the skin for a couple of minutes to make it crispier, and turn it over.If we want it to be cooked to perfection, brown each side for 3 to 7 minutes, depending on how well done we want it to be. It is usual to serve the magret rosé, undercooked, about 3 minutes on each side.Orange sauce: Heat a spoonful of sugar and a spoonful of butter. Add 300 ml of orange juice, a pinch of salt and pepper, the zest of half an orange and allow to reduce and thicken. Here are our three recipes for this week, we hope you like them and that they have turned out delicious dishes.

In this blog we are going to explain three recipes from our Wild Recipe Box. All three are made with game meat because at Young Wild Hunters we eat what we hunt.
The first recipe is rabbit cut into portions, which takes 60 minutes to prepare. The second recipe is venison loin with boletus, which also takes 60 minutes to prepare. And the last recipe is duck a l'orange and its preparation time is 90 minutes.
Rabbit cut into portions<img src="https://cdn.shopify.com/s/files/1/0601/1751/6494/products/image_c8f7774f-7060-43be-bd6c-191ae104e982.png?v=1656410326" data-image="nlyxfrcap5hb">

Ingredients: 450 g rabbit, cut into portions 5 cloves of garlic 10 g wheat flour 200 ml white wine 200 ml meat stock Extra virgin olive oil Salt and pepper to taste Lemon juice of half a lemon

Preparation: We go over the pieces of rabbit, removing any remaining skin or fat, season them and dredge them in flour. While doing this, put five spoonfuls of olive oil in a low pan and brown the five unpeeled cloves of garlic. As you flour each slice, add it to the pan. Don't worry if they don't all fit. As they brown, they will shrink a little and eventually they will all fit. Fry the slices well until they have an appetising colour and are well done on the inside. It will take about twenty minutes to brown them all, turning them continuously until they are as shown in the pictures. At this point, cut a lemon in half and squeeze it by hand, spreading the juices over each slice. Add the small glass of wine and the small glass of stock and turn up the heat so that the sauce begins to reduce. Holding the handles of the pan with both hands, carefully so as not to burn yourself, shake the pan and move it in a circular motion. In this way, the sauce binds while the rest of the liquid evaporates. In two or three minutes, the sauce has soaked into the slices, which are juicy and full of flavour. Sprinkle with a little parsley and serve hot.

Venison loin with boletus<img src="https://cdn.shopify.com/s/files/1/0601/1751/6494/products/image_a09a54c1-2873-4e58-9377-041ce5ae35aa.png?v=1656410399" data-image="h1pqmj8zjiw0">
Ingredients: 200 gr of venison 300 g mixed mushrooms 300 g of mashed potatoes 1 glass of red wine 1 head of garlic Thyme Oregano Sweet paprika Bay leaf Oil Salt Pepper Butter
Preparation: Game meat such as venison needs to be prepared with great care, for this recipe we will use 4 loins of more or less the same size. Marinate the meat with the red wine and herbs, adding thyme, oregano, bay leaf, pepper and the two paprika peppers. To make it much more tender, it needs to rest for at least 24 hours before cooking. The wine from this maceration with all the aromas of the herbs and the meat will be responsible for giving us an impressive flavour in the form of a sauce. Once it has done its job, reduce it in a saucepan. We continue with the recipe by sautéing the mushrooms. Wash them well and put them in the frying pan with a drizzle of oil for a few minutes, setting them aside when they are ready. In the same pan as the mushrooms, we sauté the venison loins, which we have previously filleted so that they cook more quickly. The meat will be cooked to perfection when it changes colour and seals. It should be browned on the outside and juicy on the inside to retain its best juices. Prepare the sauce, adding a little butter to the wine so that it takes consistency and finishes reducing. If necessary, add a little cornflour diluted with water. Serve the venison with a little mashed potato, the sautéed mushrooms and the fillets well arranged with a little sauce on top.

Duck with Orange<img src="https://cdn.shopify.com/s/files/1/0601/1751/6494/products/image_9f2327b0-7e20-4f98-aadb-ece02b38bb46.png?v=1656410484" data-image="6x2z6toiayds">
 
Ingredients: 2 magrets 4 oranges Sugar Pepper Salt Grated orange peel 100 grams Baked potatoes Thyme and rosemary Butter Preparation: Take the piece of magret out of the fridge at least one hour beforehand, as it should be cooked at room temperature. Make a few small cuts on the skin side, taking care not to reach the meat. This speeds up the cooking process, but is optional. The classic way is to make the cuts in the shape of small lozenges as shown in the photos. Place the magret in the cold frying pan or grill. Turn the heat to medium-low for a few minutes so that it releases all the fat, until it becomes a crispy layer. The meat is not yet cooked because the layer of fat acts as an insulator. Remove all the liquid that has been released, which is just fat, and turn the heat up to medium-high. Brown the skin for a couple of minutes to make it crispier, and turn it over. If we want it to be cooked to perfection, brown each side for 3 to 7 minutes, depending on how well done we want it to be. It is usual to serve the magret rosé, undercooked, about 3 minutes on each side. Orange sauce: Heat a spoonful of sugar and a spoonful of butter. Add 300 ml of orange juice, a pinch of salt and pepper, the zest of half an orange and allow to reduce and thicken. Here are our three recipes for this week, we hope you like them and that they have turned out delicious dishes.

First RECIPES of our COMMUNITY

Discover the best recipes from the Young Wild Hunters community. Discover the best hunting gastronomy. As our motto says "We eat what we hunt".

Wild Cooking

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First RECIPES of our COMMUNITY