Category Archives: Game

Arròs Brut

Arròs Brut (dirty rice) is a soupy rice dish which comes from Mallorca. It gets it’s name by nature of the dirty looking broth, made dark by mixing in a small amount of ground up liver. This is fairly common … Continue reading

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Born Street Food 2021

Every Autumn Barcelona Born Gourmet puts on the three day Born Street Food festival with some of the very best restaurants from El Born taking part. The opening hours were noon to midnight (Friday and Saturday) and until 10pm on … Continue reading

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Midi Pheasant

I found a recipe for Midi Pheasant, by Julia Drisdell (courtesy of Clarissa Dickson Wright) several years ago. Midi Pheasant is somewhat like a pheasant pot roasted with ratatouille vegetables, which sounded most appealing to me. I tried the recipe … Continue reading

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Pichón Relleno

This is a stuffed pigeon recipe from Castilla y León in Spain. Pigeon, like rabbit is a common farmed animal in Europe – it’s not unusual to see them kept for meat in dovecotes (palomares) en el campo (rural areas), … Continue reading

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Prawn and Venison Gumbo

I had some venison and andouille sausage in the freezer and after making Prawn Étouffé a few weeks ago, I was itching to make a gumbo with prawns. Gumbo is a type of stew which originated in Louisiana around the early part … Continue reading

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Paloma Andaluza al Horno

Wood pigeon is vastly underrated in the UK. In town, the birds eat only the the best food – they particularly likes elder leaves and doze in the tree’s branches after stuffing themselves stupid, unlike their impoverished feral cousins who … Continue reading

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Corzo al Chilindrón

Chilindrón is a typical stew from Aragón, a mountainous Spanish region with the Pyrenees to the north and Cataluña to the East. Back in 1137, Ramon Berenguer IV (Count of Barcelona) married Petronilla of Aragon, and created a major medieval … Continue reading

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Venison and Kidney Pudding

I bought some venison at the farmer’s market on Sunday and mentioned to the game man, that I was thinking of making a venison and kidney pudding. Quick as a flash, he handed me a pair of venison kidneys and … Continue reading

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Conejo en Salmorejo

Conejo en Salmorejo is a rabbit dish that comes from las Islas Canarias (the Canary Islands), a Spanish archipelago, about 62 miles off the coast of Morocco, in the Atlantic Ocean. Norman explorers began the Castilian conquest of the Canaries … Continue reading

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Estofado de Corzo

I bought a kilo of wild venison at the farmer’s market on Sunday, to make an Estofado de Corzo – venison stew. While researching recipes beforehand, I was delighted to discover that the indigenous deer in Spain are the same … Continue reading

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