Top 8 Spanish Game Dishes

Conejo con arroz is a traditional dish that combines rice with rabbit meat. There are numerous variations on this specialty throughout Spain, with some calling for making the dish in the style of a paella, where it consists of a thin layer of rice with pieces of rabbit on top, and others preparing it as an arroz caldoso, retaining a little bit of the cooking liquid. Apart from the rabbit and rice, other typical ingredients used for making this dish include onions, tomatoes, peppers, carrots, garlic, and olive oil, while the combination is usually flavored with saffron, bay leaves, paprika, salt, and pepper. To prepare conejo con arroz, the pieces of meat are typically browned before they’re combined with the other ingredients and simmered in water or broth. The dish traditionally uses short-grain varieties of rice such as calasparra, bomba, or Arborio, and some versions call for enhancing the combination with the addition of snails, almonds, or mushrooms. Typical of the traditional cuisines of Murcia, Calasparra, and El Ronquillo, this specialty is usually enjoyed with a side of lemon wedges, a Mediterranean salad, and a glass of red wine.Expand

Conejo al ajillo is a traditional dish that's believed to originate from the farmers who used to cook in their countryside cabins. The dish is made with rabbit, potatoes, garlic, vinegar, salt, and olive oil. The rabbit is cut into smaller pieces and fried in olive oil until browned. The potatoes are fried and then placed in the pan with the rabbit, lots of crushed garlic, vinegar, and salt. The rabbit is then cooked until the vinegar has evaporated. Once done, it's recommended to serve conejo al ajillo in a clay pot, with a fresh salad and allioli on the side.Expand

Perdiz escabechada is a traditional dish originating from Castilla-La Mancha. The dish is usually prepared with a combination of partridges, onions, carrots, garlic, white wine vinegar, dry white wine, olive oil, pimentón or paprika, bay leaves, thyme, salt, and black peppercorns. The partridges are seasoned with salt, trussed (the legs are tied with strings), and then browned in olive oil in a large cazuela pot. The onions, garlic, and carrots are added to the pot and fried until softened. The combination is brought to a boil with added vinegar, wine, water, bay leaves, thyme, pimentón, and peppercorns. It’s simmered until the partridges become tender. Once done, the dish is left to cool to room temperature and served. Alternatively, it can be left in the fridge, then served cold, if desired.Expand

Perdiz con chocolate is a traditional dish with many regional variations, but the most common version comes from Toledo. The dish is usually made with a combination of partridges, onions, garlic, flour, chicken stock, white wine, dark chocolate, cloves, bay leaves, wine vinegar, olive oil, salt, and pepper. The partridges are seasoned with salt and pepper and browned in olive oil on all sides. The onions and garlic are sautéed until soft. Flour is stirred in to make a roux, and everything is simmered after adding the stock, vinegar, wine, cloves, and bay leaves to the pot. Once the partridges are tender, grated dark chocolate is stirred into the dish and simmered for a few more minutes. The partridges are removed from the pot and served on a plate, and the sauce is strained and spooned over the birds. It's recommended to serve the dish with boiled potatoes and a fresh green salad on the side.Expand

Conejo en salmorejo is a traditional dish hailing from the Canary Islands. The dish consists of marinated, sautéed, and cooked rabbit meat. Rabbit liver is usually added to the mix, along with garlic, olive oil, white wine, red wine vinegar, red bell peppers, and spices such as cumin, paprika, and thyme for the salmorejo sauce (not to be confused with the eponymous soup). The meat is simmered in the sauce until tender, and both are then served in the same plate while still piping hot. It's recommended to serve roasted potatoes on the side for the best experience.Expand

Conejo con chocolate is a traditional dish originating from Catalonia, as the Catalans first started to add chocolate (from Mexico) to dishes in the 17th century. The dish is usually made with a combination of rabbit pieces, red wine, garlic, flour, olive oil, onions, carrots, sherry, chicken stock, orange zest, dark chocolate, and seasonings and herbs such as thyme, bay leaves, rosemary, cinnamon, and peppercorns. The rabbit pieces are marinated for an hour in a mixture of salt, wine, garlic, and seasonings and herbs. The onions and carrots are sautéed in olive oil. The meat is dusted with flour, browned in oil, and mixed with the vegetables. Sherry is poured into the pan to deglaze, and it’s then mixed with the marinade, seasonings, and chicken stock. The mixture is simmered, and the meat and vegetables are added to the pan. The dish is simmered for an hour, the sauce is reduced, and orange zest and chocolate are added to the sauce and heated through. Once done, the dish is served with noodles, bread, or salad on the side.Expand

Liebre con lentejas is a traditional hare dish originating from Spain. Although there are many regional variations, the dish is usually made with a combination of hare, lentils, white wine, wine vinegar, bay leaves, olive oil, peppercorns, stock, onions, garlic, bell peppers, hot peppers, tomatoes, salt, and black pepper. The hare pieces, lentils, stock, wine vinegar, bay leaves, and peppercorns are simmered for an hour in a big pot. The onions, garlic, bell peppers, hot peppers, and tomatoes are sautéed in oil and then puréed or blended until smooth. The smooth mixture is stirred into the pot and the dish is simmered until everything is fully cooked and tender. The dish is seasoned with salt and pepper to taste and it's then served hot. Liebre con lentejas is often accompanied by potatoes or rice on the side. Pair the dish with a glass of robust red wine.Expand

Perdices a la toledana is a traditional dish originating from Toledo. The dish is usually made with a combination of a whole partridge, onions, sherry vinegar, parsley, dry white wine, olive oil, salt, pepper, thyme, rosemary, and bay leaves. The partridges are washed, dried, cleaned, seasoned with salt and pepper, and browned in olive oil over medium heat. The onions are added and cooked until softened. The wine, sherry vinegar, water, and herbs are added to the pan, and the dish is simmered until the meat starts to come away from the bones. The partridge is cut in half lengthwise, laid on a plate with the cut side down, and then covered with the onions and sauce before serving.Expand