TOP 5 wild recipes

#carne #caza #recetas

In this blog we will show you 5 incredible recipes to cook partridge, pigeon, wild boar and the elf of the forest. All this hand in hand with our community, specifically Minerva, Daniel, Fabio, Manu and Alejandro.

1. Simple wild boar (serves 8)

Preparation time: 3 to 4 hours


  • Red wine
  • 2 kg of wild boar meat
  • 6 ripe tomatoes
  • 6 carrots
  • 2 onions
  • 1/2 red bell pepper
  • 1 head of garlic
  • Salt, pepper, parsley, thyme and bay leaf to taste

Instructions and preparation:

Together with some garlic, the meat is sealed a little in olive oil, adding salt to taste and removed.
In the same pot, cook all the vegetables well with more garlic, bay leaf, pepper and thyme. It is not necessary to cut the vegetables a lot, rather cut them into large pieces that allow them to brown well, especially the onion. It is recommended to poach the onion first, remove it and then the rest of the vegetables.
When the vegetables are cooked add the meat and the removed onion and cover with red wine adding chopped parsley to taste.
When it reaches the boiling point, let it cook over low heat with the lid on for at least an hour, and the rest of the time with the lid open so that it evaporates until the sauce and meat are to taste.
The meat is removed in its entirety from the stew and all the sauce is crushed to achieve a greater consistency. It can be served separately or together, and add a garnish of potatoes.

2. Roe deer cannelloni with foie (4 servings)

Preparation time: 2 hours


  • 1 kilo of minced venison meat
  • 150 grams of chopped onion
  • 4 garlic cloves
  • 2 tablespoons of extra virgin olive oil
  • 250 grams of foie
  • 500 ml of tomato sauce
  • 2 sprigs of parsley (optional)
  • 2 packages of cannelloni (better fresh pasta)
  • 1/2 liter of béchamel
  • grated parmesan cheese to taste

Instructions and preparation:

Once we have the roe deer, we must remove the noblest parts without tendons and pass them through the grinder until we make a kilo. In this case, a mixture of shoulder and ham has been used. Once we have the minced meat, we proceed to pour the two tablespoons of EVOO into a pan along with the onion and garlic and let it strike until it takes on a golden color, about 5 minutes over medium heat. Next we introduce the minced meat so that it is cooked, we add salt to taste. Before the meat is fully cooked, place the foie in the pan over low heat and let it melt together with the meat. The foie gras will give the meat a bit of juiciness, since roe deer meat hardly has any fat. Once we have the foie mixed with the meat and the meat is fully cooked, add the tomato sauce and cook for about 10 minutes.
Once we have the meat with the tomato, just let them prepare the cannelloni pasta sheets and assemble them with the meat that we have cooked before.
We are placing the cannelloni rolls on a baking tray and once the surface is full, we cover with a not very thick layer of béchamel, let it cool and when it is cold we put grated cheese on top.
Finally we would bake 20 minutes at about 170 ° C, before removing it we would give a blow of gratin and ready and enjoy

3. Golden partridge (2 servings)

Preparation time: 45 minutes


  • 1 partridge
  • 5 garlic cloves
  • 2 bay leaves
  • 1 sprig of rosemary
  • Olive oil
  • White wine
  • Black pepper
  • piri piri

Instructions and preparation:

1 - prepare the partridge, cutting it into pieces, taking advantage of the liver and heart.
2 - In the pan place the olive oil, the chopped garlic, bay leaf, rosemary and start to fry them.
3 - In a container, blend the liver and the heart with white wine and garlic
4 - place the partridge in the oil when it is very hot
5 - Put a little white wine and add the liver and heart preparation
6 - Put the lume hard and wait until it reduces and that it finishes frying the meat well

4. Wood pigeon croquettes (1 serving)

Preparation time: 1 hour


  • Bread crumbs
  • flour
  • milk
  • butter
  • salt
  • wood pigeon breast

Instructions and preparation:

1st STEP: we peel our piece of wood pigeon, once peeled, get to work with it. Pigeons in the casserole, and with the vegetables that each one likes we will cook them, for about 45 minutes until they are soft, and after this we will take them out and crumble and chop the meat of the pigeons.
2nd STEP: once all our chunks are chopped, we get to work with the béchamel. Béchamel of all life, pan on the fire and add about 50g of butter, once melted add the same amount of flour, and stir until a paste is formed. Once this paste is formed, we pour the milk, without stopping to remove. (NOTE: I use the rods in this phase and thus we avoid lumps). Once all the milk has been added, we add the point of salt, and our béchamel would be ready. We would let it rest for an hour or so.
STEP 3: once the béchamel has rested, we will mix the meat with it, and let it rest for a little while.
4th STEP: we will make the typical béchamel balls, and later we will bread them and we will have our plate!

5. Wild boar stew with cocoa (2 servings)

Preparation time: 2 hours and a half


  • 300g of wild boar to stew
  • 1.5 onions or 150 g
  • ½ carrot
  • 100g of leek
  • 1 grated ripe tomato
  • 500ml of meat stock
  • 250ml of red wine
  • 20g of dark chocolate (85% minimum)
  • w/ thyme
  • w/s Laurel
  • w/s salt
  • w/ pepper

Instructions and preparation:

1.- We fry the meat with salt and pepper to seal until golden brown and reserve it.
2.- We saute the onion, carrot and leek in that order in the same pan that we did the meat.
3.- Add the grated tomato and let the tomato water evaporate a bit, then do the same with the red wine and its alcohol.
4.- Add the broth when all the alcohol has evaporated and add the meat.
5.- We let it cook depending on the hardness of the meat, in this case it was only an hour and a half.
6.- Add the chocolate in small pieces at the end of cooking; Season with salt at the end and serve with a little freshly cut parsley.


-Take advantage of the juices that the meat can leave when marking it, therefore we will do it directly in the container that we will use to stew. In the case of not being able to add the wine, deglaze the pan and add it to the final container.
-It is important not to add salt to the broth or the sauce until the end, since our broth will reduce losing water and the salt will concentrate, therefore we will always try when we go to stop the fire and rectify the salt until it is perfect.
-If you see that the broth is already very concentrated, you can cover it so that it does not evaporate, or even reduce it with a little water.

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