The need for conservation, such as the use of pickled on the hunt, has been one of the pillars on which the gastronomy. Recipes that have responded to the challenge of enjoying a product in abundance at its optimal moment of consumption. In this way, you can have the food in the time that there or is it more expensive. All of this was basic before, when the Cold chain or the refrigerator were concepts that did not figure even in the minds of the visionaries. The shawl or vinegar, among others, were the options at hand. Here we teach you how to pickle!
The good work accumulated over centuries has made it possible to polish and perfect these conservation techniques. Since its development, several millennia ago, to the present day, the pickled it has maintained its conservative potential. Thus, and thanks to the acidity of the vinegar, one more cooking technique has been consolidated. The excellence the final result is behind the fact that we continue to make these preparations, which combine intensity with respect to the product.
The cuisine of the pickle in the hunt
There are so many ways to make a marinade as pickled products. Carrots, bay leaf, onions and the generous participation of a good olive oil, wine and vinegar, they are a base that can be completed with a endless ingredients. The result of a good marinade it is a juicy piece full of aromas and personality. This is one of the main reasons why this elaboration has been used with carnes magras, whose absence of fat appreciates that the slow cooking allows to obtain a juicy bite.
All the partridges, quail and, in general, birds, have always been exceptional candidates to star in an elaboration in pickled on the hunt. In this way, these wild meat delicacies could be had for much longer than the time that each species marks as the optimum moment of consumption.
However, thanks to the versatility who has this way of cooking, any Bushmeat wild achieves organoleptic excellence when made in marinade. From deer to roe deer, from fallow deer to wild boar, passing through any bird, rabbit or hare. The wild meats of Europe return to the recipe all the flavor, texture and aroma of its wild origin.
A good example of pickled on the hunt is the recipe that facilitates us Javier Chozas from asiccaza.
Pickled partridge salad with roast vegetables and nuts
List of ingredients:
- 2 partridges
- 4 cloves of garlic
- 2 bay leaves, 1 clove
- A little thyme
- One onion
- 1 Carrot
- A cup of olive oil
- 1/2 cup sherry vinegar
- 1 glass of white wine
- Salt and pepper
- 1 mango
- 3 naranjas
- 1 bag mesclun
- c / s dried fruits
- c / s honey
- 2 red peppers
- Bread crumbs
Preparation:
Pickled partridge
The partridges are cleaned and the barrels and pen are burned in the flame. They are left very clean, they are seasoned, they can be made whole, in quarters or half. Then, in a frying pan with oil, over medium heat, lightly brown them. Next, they are placed in a deep casserole, the garlic, onion and carrot are added, it is sautéed together. Then add the white wine, vinegar, oil, bay leaf, cloves and thyme.
Cook for an hour or so, until they are tender. To preserve well, they are put in a tall container and they cover well with the pickle. The partridge Pickled when you want to serve, it is removed with a little of its juice and heated.
Chopping fruits
Peel the fruits and make cubes of the same size, store in a mixture of orange juice and water to avoid oxidation until use.
Roast the peppers
Enter the Red peppers on a baking tray, sprinkled with salt and a thread of oil. Put a centimeter of water on the tray and roast at a temperature of 180º C for 15 minutes, remove and turn. Put it back in for 10 more minutes, remove from the oven and cover with a cloth. After a few minutes, peel and cut them into strips.
Make the dressing
Mix the orange juice with the honey and olive oil. Then, if the orange does not have the desired flavor, rectify with sugar, salt and vinegar.
Final steps and trick
On a plate, put a stainless steel mold in the central part to insert some bread 'biscuits' into it. Then add the vegetable of pickling the partridge. On this, put mesclun and the 'cut' fruits in dice. Press so that everything is compacted and then, place the roast of peppers and the quartered partridge on it. At the time of consumption, season and sprinkle some nuts. Decorate with some aromatic herb.
A trick: So that when cooking the partridge comes out as tender as possible, it should be left cook over very low heat and always with the breasts of the same oriented Towards the bottom from the saucepan. To peel the peppers, if we cover them with a film, the skin will rise and we will peel them comfortably.
Try this marinade recipe on the hunt and enjoy the resulting delicacy!
