Preparation time: 15 min - Cooking time: 60 min
People 6
Ingredients
300 g hare
300 g partridge
300 g rabbit
1 cebolla
1 green pepper
2 tomates
Extra virgin olive oil
1 head of garlic
1 hoja de laurel
1 sprig of thyme
1 sprig of rosemary
1 teaspoon black peppercorns
1 l water
2 gazpacho cakes
Pepper
Sal Island
Crafting
Cut the hare, partridge and rabbit into pieces. Peel and chop the onion and pepper. Blanch the tomatoes in boiling water for 2 min. Refresh, peel, remove the seeds and chop.
Heat oil in a saucepan and fry the hare, partridge and rabbit. Reserve. In the same oil, sauté the onion and garlic cloves. Add the pepper and tomatoes and continue cooking for 5 more minutes.
Add the reserved meats, bay leaf, thyme, rosemary and peppercorns to the casserole. Water with water and season with salt and pepper. Continue cooking for 45 min. Halfway through cooking, add 2 chopped gazpacho cakes and mix well.
Bone and shred the meats when they are cooked and add them to the stew. Bring to a boil and serve hot.
Note: gazpacho cakes are bread cakes that are also used as a plate and spoon when serving gazpachos.
See all recipes with origin: Castilla la Mancha
