It’s time for gourmets to celebrate. No, we’re talking about All Saints, not even Christmas, but the hunting season celebrated by anyone who understands gastronomy (and pleasure) as a calendar action. If the sea comes to the fore in the summer, now the countryside takes over. These seven recipes are covered in a Barbour and you can almost taste it in vodkas.
Chef Juan Monteagudo It is one of the greatest promises of Spanish cuisine. In the autumn season, when it shines elegantly with its special feature, hunting. In the next edition of Madrid Fusión, this aspiring revelation chef is also characterized by a tremendous precision and knack for combining flavors. She wears a plate in her current proposal. Blue duck matured for 15 days with pencas in truffle cream and bigarade Duck leg ravioli with -duck butter and citrus mix- and black garlic and martini chard. It sounds French, and it is: Monteagudo’s father lived in Paris, and the chef absorbed (and very well absorbed) his French influence.
this salads and the little game usually gets along well. An example is those that contain pickled quail salad. What is more expensive to see are those that contain large game pieces. They have just released their autumn menu starring hunting at Madrid’s Michelin-starred Saddle, which exudes timelessness and perfection. Between meals Marinated venison salad with pickled autumn berries and Perigourdine vinaigrette. Juicy and delicate, it’s a picture-perfect salad to pair with some references in its cellar with over 1,400 references.
One of the chief’s obsessions Samuel Moreno “Bringing the full flavor of the Manchego countryside to the table”. This is evident in one of their seasonal dishes: Partridge ravioli baked Toledo style with creamy carrots from the hotel’s own vegetable garden – a restaurant with a Michelin star. “We boil the partridge with traditional Toledo-style herbs and then fill the accompanying ravioli with carrot and cumin cream. We serve it with winter truffles”. Being in the middle of one of the regions with the lowest population density in Europe, it is one of the meals that relaxes the body and soul.
What did the chief start doing Jordi Villa inside El Costat somehow rejects the philosophy of this restaurant’s “casual, simple, agile…” cuisine. this escudella with game It is one of the giant bets that comes to the table after 72 hours of cooking. The description is overwhelming: pheasant ravioli made at the restaurant and a consommé made with vegetables and game pieces; with a tray of meat wild boar cheek, duck legs, roast duck breast, marinated rabbit fillet with juniper and rosemary, rabbit sausage, partridge ball and galantin… Also beetroot, truffle and ‘goose’ with rabbit ‘pâté en croûte’. Who gives more?
If there’s an expert on game recipes in Madrid, it’s him. Miguel CarterWith the coming of autumn, he showed off his muscles at the Santerra restaurant. Most striking is his suggestion Puff pastry stuffed with roasted turkey, vanilla parsnip purée, autumn truffle and stew. This is just one example: Carretero demonstrates his prowess in other dishes such as monkfish liver parfait and venison roasted with halophytic herbs. Or beans with rabbit blood sausage, an unusual hot dog spoon food: hunting as a universe.
A michelin star in the middle of nowhere. Or in the entire core, depending on how you look at it. What is José Antonio Medina doing in the restaurant of the rural hotel? Coto de Quevedo It is a reinterpretation of La Mancha cuisine, in which traditional techniques are used and a new air is given with intuition and risky combinations. an example of you cold pickled rabbit -It is hunted to control its population, which has a large number of samples- It is cooked with mint and shiso, accompanied by sea urchin and Almagro eggplant. Marinated, sea and mountain, the use of local materials… A complete exhibition.
Few will doubt it Luis Alberto Lera’s photo. He is the big game cook of Spain. At your restaurant, star food, no doubt, wild pigeon Land of the Fields. The characteristic of this native bird, which becomes a magic bite in your hands, is its intense aroma and delicate texture. lera. The key is beauty pickle but also a homage to the meat the chef set out to preserve by participating in the creation of a cooperative that sought to commercialize it.
Source: Informacion
