Gazpacho manchego, La Mancha game stew

Ingredients

• 2 galettes for gazpacho
• 1 kg of meat, half consisting of fur (rabbit, hare) and half consisting of feathers (pheasant, pigeon, woodcock, chicken, quail)
• One head of garlic
• 1 dl of olive oil
• 250 g of dairy products or mushrooms
• 1 tomato
• One bay leaf
• parsley
• salt
• Optional additional ingredients can also be added: 100g of mountain ham (jamón serrano), snails, 1/2 sweet bell pepper, thyme, rosemary, oregano, pine nuts

Cut the meat into pieces and brown it in a frying pan or paella pan for about 10 minutes, using a little olive oil, two cloves of garlic, and a bay leaf.

Place it in a large pot with two litres of water, salt, parsley, and, if desired, thyme or rosemary. Simmer, then set aside.

If you wish, remove the cooked liver from the small game and chop it finely, along with a clove of fried garlic. Set aside.

In a frying pan, heat the remaining oil and sauté two cloves of garlic, the mushrooms, chopped tomatoes, and, if using, chopped bell pepper and crumbled crackers until browned.

Add the cooked meat and its broth, and the ground meat, if using, and adjust the seasoning as needed.

Cook over high heat until the broth has evaporated, about 20-30 minutes: the potato pieces should remain soft and tender.

Let it rest for about 10 minutes before serving.