RECETAS Y COCINA

Ingredients

• 1/4 hare or partridge
• 1/2 one pigeon
• 1/4 rabbit
• 1/4 chicken
• 4 milky cap mushrooms
• 5 gazpacho cakes (a flat and round wheat flour bread from La Mancha, made without yeast)
• 1 minced onion
• 1 small chopped green pepper
• 2 tablespoons puréed tomatoes
• 6 garlic cloves
• 200 ml oil
• 1 l of water
• 2 bay leaves
• A few whole peppercorns
• Salt

Preparation

Heat the oil, putting 1 tablespoon to one side and gently fry the chopped hare or partridge, pigeon, rabbit and chicken.

Once the meat is browned, add the onion, pepper, tomato and 4 garlic cloves, without letting them brown.

Add the parsley and the bay leaf and cover with the water.

Leave to cook slowly for 2 hours.

Crush 2 garlic cloves in a mortar with the peppercorns and two tablespoons of the cooking juices from the game, and add to the pan along with 1 gazpacho cake cut into small pieces.

Sauté the milky cap mushrooms in the oil set aside earlier and add to the earthenware dish.

Leave to cook for a further 15 minutes.

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Presentation

Place a whole gazpacho cake on a plate and serve the cooked gazpachos on top.

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