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.

Wild Recetario VOL. I

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

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Scrambled eggs with fresh chanterelles - A quick and delicious recipe

Wild Recetario VOL. I