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Hunting has become a sport or hobby for many years. This action allows those who do not hunt, enjoy the nutritional benefits of more natural meats, without so many additives, antibiotics and hormones. Game meat is known for its low fat content and its great contribution of protein, vitamin B and iron.
The combination of game meat and the BC100 cooking machine represents the key to success in order to obtain the best hunting dishes as the circular movement of the cooking machine makes it possible to tie sauces effortlessly. Their constant movements will leave the meat juicy and tender, which perfectly complements the sauces that we present below.
Blue duck stew with wine
Ingredients:
- 1 blue duck
- 1 onion
- ½ glass of white or red wine
- Rosemary, thyme, pepper, parsley and bay leaf
- 1 clove garlic
- Salt and oil
Preparation:
We seal the previously cut duck, in very hot oil and remove it. Sauté the chopped onion and garlic and add the parsley. We browned and added the other spices. We leave a couple of minutes and add the duck. Let it sauté and add the wine. We activate the moderate movement of the Mixchef Machine and cover with water and let it cook for two hours depending on the hardness of the duck. After an hour we lower the intensity of the movement. When the sauce has reduced and thickened it will be ready to serve.
Bean stew with hare
Ingredients:
- 1 hare
- 5 garlic
- Laurel, sweet paprika
- 2 onions
- 1 carrot, 1 leek
- 1 glass of red wine
- ½ chilli pepper
- Salt and olive oil
Preparation:
Cut the hare into pieces, season it and brown it on all sides with sunflower oil to keep the flavor of it. In the Mixchef Machine we browned 3 peeled garlic and the onion cut and added the golden free, a bay leaf, the chilli pepper and the glass of red wine. We cover with water, activate the average movement of the cooking machine and leave it on medium heat for 2 hours. When the hare is tender, add salt if necessary and lower the movement of the cooking machine.
Cook the beans in a pressure cooker with the leeks clean, the carrot, a small onion, the other 2 garlics, paprika and a thread of olive oil. We leave cooking for 15 minutes since the valve is at maximum. We remove the vegetable to a bowl and pass it through the blender to obtain a puree. When the hare is tender add the beans and the vegetable puree. We leave it with soft motion and simmer for 10 minutes and ready to serve!
Quail stew with chanterelles
Ingredients:
- 8 quails
- 1 glass of white wine
- 250 grams of níscalos
- 1 onion
- 3 garlics
- 1 bay leaf, black pepper
- Salt and olive oil
Preparation:
We make sure the quails are well cleaned and salted. In the Mixchef Machine we fry the onion, the garlic and the chanterelles with the bay leaf. Pour the white wine and add the quail. We activate the movement of the cooking machine and cover with water, add the salt to taste and a thread of olive oil. Cover and cook over medium heat and medium-soft motion for half an hour. We turn the quails and add water again if necessary. We cook for another 10 minutes. We retire and ready to serve.
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