Hunting and gastronomy came together yesterday with the province of Cádiz as the setting in the II Gastronomic Days of Game Cuisine of “La Breña”, organized by the “El Cartucho” Hunters Society of Barbate, the Provincial Council of Cádiz and the Andalusian Hunting Federation at the Hacienda Montenmedio to highlight the sustainability and gastronomic importance of game meat.
Pigeon, fallow deer, wild boar, roe deer, woodcock and partridge were some of the game meats used by Juan Viu (Restaurante Mare, Cádiz), Sergio Lavedán (Restaurante Lavedán, Huesca) and David Montes (Restaurante La Campana, Llanera, Asturias). , they merged traditional and avant-garde recipes under the premise “Environment, hunting and sustainability” in a meeting that served to defend the consumption of game meat and the hunting wealth of the province of Cádiz, which despite being known for other gastronomic references, is configured as a paradise for hunting at a national level, providing a unique product in the kitchen.
Although one million pieces of game are sold in Spain each year, the objective of these days was, for the second consecutive year, to socialize the consumption of sustainable, ethical, local meat, with great nutritional and gastronomic value, which also It has strong roots in the culture and tradition of rural Spain. To this end, the gastronomic meeting had the collaboration of the Artemisan Foundation and Asiccaza, which highlighted the need for disseminate and promote game cuisine outside the hunting sector.
The event was attended by Miguel Molina, mayor of Barbate, José Manuel Friero, president of the “El Cartucho” Hunting Society, Luis Fernando Villanueva, managing director of the Artemisan Foundation, José María Mancheño, president of the Andalusian Hunting Federation, Oscar Curtido, territorial delegate of Sustainability and Environment of Cádiz, and Antonio Jesús Aragón, deputy of the Provincial Council of Cádiz, who inaugurated the day by highlighting the hunting importance of the province of Cádiz and the key role of game meat as a vehicle to make known the reality of this activity.
After the live cooking exhibitions by all the chefs who participated, attendees were able to taste dishes made with game meat and express their doubts and queries to the chefs themselves at a lunch that put the finishing touch to the day.
«Hunting meat is one of the great treasures that we hunters have. It is essential to promote and disseminate the values associated with a product that combines qualities to become a gastronomic and nutritional reference for any family, whether or not they are hunters,” said José María Mancheño at the end of a day that thanked “the Barbate Hunters Society and to all the entities that make it possible for us to value the province of Cádiz today for its importance for the national hunting sector.
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