In this cookbook, we'll find one recipe for wild boar and two for venison. These animals are typical of Spanish hunting, which is why Enrique and Virginia show us how to cook them.

Venison rib tacos

Preparation time: 6 hours

Ingredients:

• A rack of venison
• Sweet wine from Lebrija
• Red jalapeños
• Various spices
• Water
• Salt

Instructions and preparation

You hunt a deer in its rut, you handle it with a small axe and you take out the whole rack of ribs, it must be cooked the same day of the hunt because it is very large and does not fit anywhere in a working-class house, it is essential that the deer is also of that class, no monsters that the antlers do not fit in the house either...
Take the oven tray, place the rack of ribs in it as best you can, and coat them with the jalapeño puree (grind the jalapeños with a blender beforehand) and all the spices, being careful with the jalapeño, as it's hot. Drizzle with sweet wine from Lebrija, Jerez, or, ideally, Montilla-Moriles. Place it in the oven for 5 hours at 140 degrees, pouring water and sweet wine over the ribs occasionally. If possible, turn the rack over a couple of times.
After that time, you can use it to bone the venison ham and freeze it in bags or take it to the butcher so he can make you some hamburgers or meatballs. And the best thing you can do is have a glass of sweet wine while you revel in the wonderful morning you had. So, take the rack of ribs out of the oven, let it cool a bit before handling, and with very clean hands, bone it. It should come off easily. Grab as much meat as possible and chop it with a paring knife. Once everything is chopped, add the sauce left on the baking sheet. Sauté the minced meat in the pan until it's coated with the right amount of sauce, almost dry.
Make pico de gallo with finely chopped tomatoes, bell peppers, red onion, avocado, and cilantro. You can also add the avocado and cilantro separately.
You make some corn cakes with corn flour and water... or you buy them at the supermarket...
Now you take a warm sandwich, some minced meat, some pico de gallo, and if you want some salsa, chipotle, sour, or a little squeeze of lime, and that's it.

Deer stuffing in sauce (8 servings)

Preparation time: 2 hours

Ingredients:

• 1/2 venison loin (or any piece of meat that can be opened into a large steak)
• 400g sliced ​​smoked bacon
• 100g of sliced ​​cheese
• 1 large onion
• 2 carrots
• Olive oil
• 1/2 liter of sweet wine
• 1/2 liter of water
• Laurel
• Salt
• Cotton kitchen string or elastic meat mesh

Instructions and preparation

1- Open the venison loin as if it were a steak, as evenly as possible.
2- Place cotton cooking thread on a flat surface and cover it with bacon.
3- Spread the venison loin over the bacon and place a layer of bacon and another layer of cheese on top.
4- Roll everything up and tie it.
5- Fry the round and set aside.
6- In the same oil, sauté the previously chopped onion and carrot.
7- When they are poached, combine with the round and add the wine, water and bay leaf.
8- Cook for two hours over low heat and then let cool.
9- Once cold, chop the filling and blend the onion and carrot for the sauce.
10- Plate and… enjoy.

Wild boar empanadas

Preparation time: 1h 30min

Ingredients:

• 800g minced game meat
• Oil
• Salt
• 2 Onions
• 1 Zucchini
• 1 Pepper
• 3 natural tomatoes
• 1 1/2kg can of crushed tomatoes
• Empanada dough or empanadas