In this cookbook, we will find a 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 rib of venison
• sweet lebrija wine
• red jalapenos
• various spices
• Water
• Salt

instructions and preparation

You hunt a deer in bellowing, you manage it with a hatchet and you take out the entire rack, it must be cooked the same day of the hunt because it is very large and it does not fit anywhere in a working middle-class house, it is essential that the deer also be from that class, no monsters that horns don't fit in the house either...
Take the tray from the oven, put the ribs as best you can and smear them with the jalapeño puree (you grind the jalapeños with the blender beforehand) and all the spices, be careful with the jalapeño that is itchy. You drip it with sweet wine from Lebrija, Jerez or in the best of cases from Montilla-moriles, you put it in the oven for 5 hours at 140 degrees, pouring water and sweet wine on top from time to time, if you can also, give it turn a couple of times to the rib.
After that time, you can take the opportunity to bone the deer ham and freeze it in bags or take it to the butcher and have him make you some hamburgers or meatballs. And the best thing you can do is have a glass of sweet wine while you recreate the piece of tomorrow that you have hit. Well, take the rib out of the oven, let it cool down a bit to handle it and with very clean hands you debone it, it should be stripped easily, you take all the meat possible and chop it with a onion knife. Once everything is chopped, add the sauce that remains on the oven tray. Sauté the minced meat in the pan until it is with the right sauce, almost dry.
You make a pico de gallo, with tomato, pepper, red onion, avocado and cilantro, all very finely chopped. You can also put the avocado and cilantro separately
You make some corn cakes, cornmeal and water..... or buy them in the supermarket...
Now you take a warm torta, some minced meat, some pico de gallo and if you want some sauce, chipotle, sour, or a little squeeze of lime and that's it.

Stuffed deer in sauce (8 diners)

Preparation time: 2 hours

Ingredients:

• 1/2 venison tenderloin (or any piece of meat that can be split open 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 mesh for meat

instructions and preparation

1- Open the venison loin as if it were a fillet, as uniform as possible.
2- Place cotton thread to cook on a flat surface and cover it with bacon.
3- Spread the venison loin over the bacon and put a layer of bacon and another layer of cheese on it.
4- Roll everything up and tie it.
5- Fry the round and reserve.
6- In that same oil, poach the previously chopped onion and carrot.
7- When they are poached, combine with the round one 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 shred the onion and carrot for the sauce.
10- Plate up and… enjoy.

wild boar dumplings

Preparation time: 1h and 30min

Ingredients:

• 800gr minced game meat
• Oil
• Salt
• 2 onions
• 1 zucchini
• 1 pepper
• 3 natural tomatoes
• 1 jar of 1/2 kg of crushed tomato
• Empanada dough or empanadas