#caza #comida #recetas

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

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

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

200 gr of venison
300 g mixed mushrooms
300 g of mashed potatoes
1 glass of red wine
1 head of garlic
Sweet paprika
Bay leaf

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

2 magrets
4 oranges
Grated orange peel 100 grams
Baked potatoes
Thyme and rosemary

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.

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