Poultry and game recipes

We separate 2 big duck breasts (crest or syrup), we remove their skin and marin for 3 hours in a marinade of white wine and …

We heat the oven to 200ºC. We spread the duck with oil and season it internally. Bake the duck for 40 minutes regularly giving it …

In a clay casserole we put the seasoned pigeons. 🚻 🕘 🍵 🤯 Ingredients to do roasted pigeons with apple compote: 4 pigeons4 cloves of …

We prepare a sautés sauté the chopped onion in Brunoise (very small chopdite) in a casserole with olive oil. 🚻 🕘 🍵 🤯 Ingredients to …

We put in a casserole the red wine, the vinegar, four grains of pepper, one or two carrots, some sprigs of parsley, two bay leaves …

As in any hunting recipe, it is convenient to wait a few days after the animals death, before cooking it so that the meat loses …

Hunting must be cooked after 3 days of the animals death. 🚻 4 Diners 🕘 4h 🍵 Mainly Medium 🤯 Divete Ingredients to make wild …

We clean the quail well. 🚻 🕘 🍵 🤯 Ingredients to make to Toledo: For 4 people ::8 quail.300 g of fine cut onions. cl …

We clean the birds burning the pens and wash them inside with water for a few minutes, taking care to plug them completely. We place …

We clean the rabbit well and cut it into eighths. 🚻 🕘 🍵 🤯 Ingredients to make rabbit to the vinaigrette: 1 rabbit.1 cup of …