Traditional Manchego Gazpacho with Game

Name: Traditional Manchego Gazpacho with Game
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 6 Portionen
Ingredients: 4 clove Garlic; 3 piece Onion; 1 piece Red pepper; 2 piece Ripe and grated tomatoes; 1 cucharada Sweet paprika; 2 piece Clove; 1 hoja Bay leaf; 1 ramillete Fresh thyme; 1 piece Fresh rosemary a few leaves; Extra virgin olive oil; Salt; Ground black pepper; 1 piece Partridge; 2 piece Quail; 0.5 piece Wild rabbit; 0.5 piece Hare; 1200 ml Poultry broth; 150 g Cenceñas cakes

Soup

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Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Traditional Manchego Gazpacho with Game is ready in 3 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Manchego gazpacho, also known as galianos, is a traditional dish from La Mancha that has nothing to do with Andalusian gazpacho. It is made with game meat, such as partridge, quail, rabbit and hare, which gives it an intense and characteristic flavor. The key is in the quality of the meat and in the fried vegetables. Although the preparation takes time, the result is a comforting and flavorful stew, perfect for cold days. An ideal dish to share with family or friends in a special meal!

Ingredients (18 ingredients)

4 clove Garlic
3 piece Onion
1 piece Red pepper
2 piece Ripe and grated tomatoes
1 cucharada Sweet paprika
2 piece Clove
1 hoja Bay leaf
1 ramillete Fresh thyme
1 piece Fresh rosemary a few leaves
Extra virgin olive oil
Salt
Ground black pepper
1 piece Partridge
2 piece Quail
0.5 piece Wild rabbit
0.5 piece Hare
1200 ml Poultry broth
150 g Cenceñas cakes

Preparation (9 steps)

Preparation of the vegetables

Peel 4 cloves of garlic and 3 onions. Wash 1 red pepper and 2 ripe tomatoes. Cut all the vegetables into thick dice (wide country style) and reserve.

Chop and brown the meat

Cut 1 partridge, 2 quails, 0.5 wild rabbit and 0.5 hare into medium portions. Season the meat with salt and pepper to taste. In a large frying pan, brown the chopped meat in extra virgin olive oil over medium-high heat. Reserve the browned meat.

Fried vegetables

Thermomix® Setting

12 min/248°F/Speed 1 120

Pour a little extra virgin olive oil into the Thermomix bowl. Add the chopped garlic and onion and program 3 seconds/speed 5. Lower the remains of the walls of the bowl with the spatula. Add the chopped red pepper and program 5 seconds/speed 4. Add the grated tomato and program 12 minutes/120°C/speed 1.

720

Add spices

Thermomix® Setting

10 min/248°F/Speed 1 120

Add 1 tablespoon of sweet paprika, 2 cloves, 1 bay leaf, 1 sprig of fresh thyme and a few leaves of fresh rosemary to the Thermomix bowl. Program 10 minutes/120°C/speed 1.

600

Cooking the stew

Thermomix® Setting

120 min/212°F/Speed 1 100

Pour 1200 ml of poultry broth into the Thermomix bowl. Incorporate the reserved browned meat. Program 120 minutes/100°C/speed 1.

7200

Shred the meat

When the meat is tender, remove it from the Thermomix bowl. Shred the meat, discarding the bones. Incorporate the shredded meat back into the Thermomix bowl.