Artículo RevisadoRecetas

GAZPACHO DE MONTE

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

GAZPACHO DE MONTE

GAZPACHO DE MONTE. Alimento Base: Rabbit , 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...
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Tiempo de preparación 2 horas 10 minutos
Tiempo Total 2 horas 10 minutos
Raciones: 4 comensales
Plato: Rabbit
Cocina: Spain
Ingredients Method

Ingredientes
  

  • 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

Method
 

  1. Preparation
  2. Heat the oil, putting 1 tablespoon to one side and gently fry the chopped hare or partridge, pigeon, rabbit and chicken.
  3. Once the meat is browned, add the onion, pepper, tomato and 4 garlic cloves, without letting them brown.
  4. Add the parsley and the bay leaf and cover with the water.
  5. Leave to cook slowly for 2 hours.
  6. 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.
  7. Sauté the milky cap mushrooms in the oil set aside earlier and add to the earthenware dish.
  8. Leave to cook for a further 15 minutes.