Fall hunger? Let your senses delight in these fantastic game dishes and seasonal products. You can start to heat the oven
Pigeon, deer, partridge or pheasant carry the most exquisite recipes that welcome the hunting season. Striking dishes that capture the flavors and aromas of the new season.
Ingredients: 1 kg deer chopped. 1 large onion chopped. 1 teaspoon of muscovado whole cane sugar. 3 garlic cloves crushed. 1 piece of striped ginger. 2 teaspoons garam masala. 1 teaspoon ground coriander. 1 teaspoon dried chipotle chili. 1 teaspoon ground turmeric. 400 g of tomato. 150 g whole yogurt. Cilantro fresh and cut to adorn. Chutney (variety of Indian spices) to serve. 1 tablespoon of sunflower oil. Salt.
How it is done: heat the oven to 150ºC and, meanwhile, brown the onion in a frying pan. Add the heat to half the heat and incorporate the sugar. Let the onion overnight for another five minutes. Add the garlic, ginger, and spices. Fry everything for two minutes, incorporate the tomatoes and see them undoing with a wooden spoon. Add 400 ml of water and cook for 10 minutes. Incorporate the venison and a teaspoon of salt. Remove from heat before it boils and covers the pan. Put the meat in the oven for an hour, until it softens (it has to be undone a bit). Try to give the salt point and add the yogurt. You can serve the roast on a plate with naan bread ( a type of Asian bread), rice and chutney. Garnish with fresh coriander.
2.Tender pigeon with spelled salad
Ingredients: 250 g of pigeon breast (you can substitute it with pularda or partridge). 300 g of pumpkin cut into dice. 250 g of precooked spelled. 50 g of lettuce leaves. 2 whole garlic cloves with skin. 2 sprigs of thyme. 1 teaspoon of blackberry flavored gelatin. Half onion cut into thin sheets. 25 g of roasted walnut. 1 handful of blackberries. 2 tablespoons of sunflower oil. Vinegar.
How it is done: preheat the oven to 200º C. Put a spoonful of oil on a tray and put it in the oven. When it is very hot, introduce the dice of pumpkin, garlic and one of thyme branches. Season and bake for 15 to 20 minutes. Apart, cut into thin slices the pigeon saltéalo in a frying pan on medium heat for two minutes (it is about to brown on the outside but remain pink inside). Reservation. Sprinkle the pan with vinegar and add the pumpkin, a part of the roast oil (remove the garlic and the thyme first) and the spelled. While they cook, stir constantly so that the spelled does not burn. If you start to paste, incorporate a glass of water. Paint the pigeon with the blackberry jelly and put it back in the fire for one minute. Place lettuce leaves and onion on a large plate. Sprinkle with walnuts. Add blackberries and thyme leaves. Incorporate pumpkin and spelled. Finally, make a bed with all the ingredients and fill the pigeon.
3.Braids of wild boar
Ingredients: 500 g of minced boar meat (you can substitute it for Iberian pork). 1 small onion grated. 1 apple type royal gala peeled, heartless and cut into dice. 40 g of breadcrumbs. 12 juniper berries cut and crushed. 1 tablespoon fresh sage leaves. 1 tablespoon brandy. 2 medium eggs. 500 g of puff pastry dough. Half a teaspoon of black mustard seeds. Half a teaspoon of sesame seeds. Black pepper in grain.
How it is done: put the onion, apple, breadcrumbs, juniper berries, sage, and brandy in a large bowl and add one or two grains of black pepper. Incorporate minced meat and egg. Mix everything with your hands. Check the salt point by frying a small part of the filling in a pan and then taste it. Sprinkle the countertop with flour and unroll the dough on it. We need a rectangle of about 35×26 cm. With wet hands, place the filling in the center, leaving about 8 cm free on each side. Make cuts of 45º on the sides, leaving 2cm between cut and cut. Brush the strips with beaten egg, and braid the puff pastry by placing the strip on one side on the opposite side, so that they are slightly overlapping. Gently sew the top and bottom of the braid with your fingers. Put it on a tray of the oven, paint it with egg again and let it stand for 30 minutes. Put the oven to 220ºC, heat the braid with more beaten egg and sprinkle sesame and mustard seeds over it. Bake ten minutes, lower the temperature to 200 ºC and let it stand for 25 minutes until the puff is golden and the filling is hot. Use a kitchen skewer to check if the meat has been cooked. If it is very hot when it is removed, it is already done; If it is warm, leave it longer and check again. The braid can be served cold or hot. lower the temperature to 200 ºC and leave it for another 25 minutes, until the puff is golden and the filling is hot. Use a kitchen skewer to check if the meat has been cooked. If it is very hot when it is removed, it is already done; If it is warm, leave it longer and check again. The braid can be served cold or hot. lower the temperature to 200 ºC and leave it for another 25 minutes, until the puff is golden and the filling is hot. Use a kitchen skewer to check if the meat has been cooked. If it is very hot when it is removed, it is already done; If it is warm, leave it longer and check again. The braid can be served cold or hot.
4.Glazed partridge with honey, pears, and turnips
Ingredients: 4 whole partridges. 4 medium turnips. 4 pears conference peeled, heartless and split in half. 50 g butter at room temperature. 4 sprigs of thyme. 1 tablespoon honey. 1 tablespoon flour. 250 ml of pear cider. 250 ml chicken broth. 1 teaspoon quince or loquat jam. 2 tablespoons of sunflower oil.
How it is done: Preheat oven to 20 ° C. Meanwhile, peel and part in half or as soon as parts turnips. Place in a saucepan with cold water, bring to a boil and simmer for ten minutes. Remove, drain and steep for two more minutes. Separate the butter and thyme and rub the partridges well. Then put a thyme branch into each partridge. Grease the pan with the oil and insert it into the oven. Place the birds, turnips and pears on the tray, roast for 20 minutes and turn them around. Bathe the partridges with honey and bake ten minutes more. Remove everything from the oven, but reserve the roast juice. Put a spoonful in a frying pan over medium heat, add the flour, cook for a minute and incorporate the pear cider. Let the mixture boil ten minutes, until it becomes a syrup. Add the quince or jam check the salt point. You can serve it all accompanied with chips and sprinkled with the juice of the roast.
5.Ham pane filled with pheasant with celery puree
Ingredients: 4 pheasant breasts (you can substitute it for partridge or pularda). 8 slices of serrano ham. 675 g celery peeled and cut into pieces. 300 g of roast potatoes, peeled and cut into squares. 25 g butter at room temperature. 1 tablespoon chopped sage leaves. 1 sprig of rosemary. 25 g butter. Milk. 2 medium onions, cut into 1 cm thick rings. Seasoned Flour. Sunflower oil.
How it is done: Preheat the oven to 200ºC. Mix butter and sage. Reservation. Meanwhile, spread a baking sheet with a few drops of oil. To form the rollitos, place two sheets of superposed ham. Put a seasoned pheasant breast on one end and grease the other with the sage butter, and roll. Repeat the operation to form the rest of the rolls. Place them separately in the tray and bake them for 20 to 25 minutes. Remove from the oven and store in a hot dish covered with foil. Separate the celery, potatoes, and rosemary in a saucepan with water and salt. Wait for them to boil and keep them for 15 to 20 minutes until they are soft. Drain them and let them dry for a few minutes. Remove the rosemary. Reservation. Melt the butter in a frying pan. Add celery and potatoes and mash everything. Incorporate a trickle or two of milk to give a creaminess to the mixture. Check the salt point. On the other hand, coat the onion rings in flour and fry until golden. Divide the celery puree into four plates. Emplata the rollitos and sprinkle them, to taste, with the juice of the roast. Garnish with fried onion.