'Gazpacho de monte'

Ingredients

Ingredients for 4 people: 1/4 hare or partridge 1/2 a pigeon 1/4 rabbit 1/4 chicken 4 milky cap mushrooms 5 gazpacho cakes 1 minced onion 1 small chopped green pepper 2 tbsp puréed tomatoes 6 garlic cloves 2 dl oil 1 l of water 2 bay leaves a few whole peppercorns salt

Preparation

Heat the oil, putting 1 tbsp to one side and gently fry the chopped hare or partridge, pigeon, rabbit and chicken.Once the meat is browned, add the onion, pepper, tomato and 4 garlic cloves, without letting them brown. Add the parsley and the bay leaf and cover with the water.Leave to cook slowly for 2 hours. Crush 2 garlic cloves in a mortar with the peppercorns and two tbsp of the cooking juices from the game, and add to the pan along with 1 gazpacho cake cut into small pieces. sauté the milky cap mushrooms in the oil set aside earlier and add to the earthenware dish. Leave to cook for a further 15 minutes.

Presentation

Place a whole gazpacho cake on a plate and serve the cooked gazpachos on top.