Three TOP recipes made with game meat

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In this blog we are going to explain three recipes made with game meat. The first is Vadillo roe deer cannelloni with a difficulty of 3 (on a scale of 5) and a preparation time of 45 minutes for four portions. The second recipe is rustido de torcaces with a difficulty of 3 (on a scale of 5) and a preparation time of 2 hours for two portions. And finally, arroz caldoso con paloma torcaz with a difficulty of 2 (on a scale of 5) and a preparation time of 2 hours for four portions.

Roe deer cannelloni from Vadillo


1 shoulder of roe deer

Red wine

2 onions

2 carrots

2 garlic

2 bay leaves

100/150 grams of pâté

Plates of cannelloni



Instructions and preparation:

The first thing to do is to marinate the shoulder of roe deer for 12/24 hours with red wine, onion, carrot, garlic, bay leaf, thyme... and spices to taste.

The shoulder must be marinated in pieces but on the bone. Once marinated, it must be cooked for 45 minutes in a pressure cooker with exactly the same water and salt as it has been marinated. After cooking, let it cool and then separate the meat from the bone and set aside. Also set aside the onion and carrot. Once you have the meat and vegetables, add the pâté and mix/grind everything well to taste.

Then reduce the cooking stock and make a simple béchamel sauce by adding a little of the reduced stock. Then add the béchamel sauce to the already mashed filling and mix everything together again. With this mixture you can now make the cannelloni. I recommend putting all the filling in a piping bag to make them easier. Put the cannelloni sheets in water to hydrate and use the piping bag to fill them.

Finally, use a baking tray, put the cannelloni on it, add more béchamel sauce and finally cheese and grill for 10 minutes at maximum power in the oven.

Pigeon roast


1 head of garlic

2 onions

3 ripe tomatoes


cinnamon stick

3 pigeon peas



Instructions and preparation:

Peel the pigeons, cut them into quarters or halves and salt them. Chop the onion to taste, we have chopped it. Separate the garlic but do not peel it. Grate the tomatoes or chop them into small pieces. Heat the oil in an earthenware pot and when it is hot, fry the pigeon peas. Once browned, add the onion and garlic.

When they are soft, add the tomato and when everything is fried, add nutmeg to taste, two small pieces of cinnamon stick and a small glass of half cognac, half water. Leave to reduce and correct the salt content. Ideally, prepare it the night before the day you want to enjoy it.

Rice with pigeon fanfare


Rice to taste

6 pigeons

3 natural tomatoes

2 white onion

1 green pepper

2 red peppers

2 Carrot

Red wine




Sweet and hot paprika

Oil (preferably EVOO)


A small glass of vermouth

Instructions and preparation:

For the stock, put the cleaned and plucked pigeons, the cloves, an onion and water in a pot, and if we want, instead of water to cover, some poultry stock; and keep cooking for an hour and set aside.
For the fumet, chop the onions, tomatoes, peppers and carrots into small pieces and fry until golden brown. Blend the sofrito until it is very fine, and add water until it is semi-fluid. Add salt to taste and optional pepper and paprika. The aim of this is to obtain a strong fumet, as the rice will reduce this flavour. We take the puree, and put it on the heat in a paella pan, or container to prepare the rice, with a little oil and a high heat. Add the rice and mix well.
Add two measures of the rice we have added, of the broth prepared previously, stir well until a homogeneous mixture is obtained. When it is ready, add the pigeons previously cooked in the stock to the rice. Taking care that it does not stick, wait for the rice to soften. About 20 minutes, or until the rice is to your liking.

Once the roe deer has been hunted and cut up correctly, cut off one of the loins and leave a piece of about 10 cm, wrap it in cling film and put it in the freezer. This step is essential in order to be able to cut it very thinly, which is the main secret of carpaccio.
Once frozen, when we are going to start making it, it is advisable to take it out of the freezer about 30 minutes before starting to cut it so that it is not still frozen but can be cut. Then make medallions with a very sharp knife as thin as possible, about 1 mm thick. Then place the thin slices on a plate, and once you have filled the plate without piling them on top of each other, sprinkle some fine salt on top. Then put the teaspoon of olive oil and the lemon juice in a bowl and stir until it binds.

Then we put it on top of the thin slices of carpaccio, without it forming a pool at the bottom of the dish, we must spread a thin film. Finally, sprinkle the cheese on top.

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