It is related to the hunting activity of the Monteria that already occurred in the Middle Ages, once the city was reconquered by Fernando III. Andujar has more than 75% of its term in sierra, de monte, hence this way of preparing deer, fallow deer, and wild boar meats. Some meats that need coarseness to tender them and flavor them with paprika, saffron, ground garlic, bay leaf, pepper, fat salt, oregano and virgin olive oil. It is usually cooked in some "perolas" or popular casseroles that in some places follow the tradition.
1/4 kilo of bushmeat
Laurel or thyme
Virgin olive oil
The piece of meat is cut into medium dice. Wash in cold water to bleed and reserve.
A marinade is prepared with the peeled garlic, oregano, salt, paprika and cayenne. It is diluted with a dash of vinegar and two glasses of water. A little thyme and saffron is added.
The meat is covered with the mixture and left at least 24 hours in the refrigerator.
In a pan, put two glasses of virgin olive oil and before it is too hot, add the meat with all its dressing and let it simmer, adding glasses of water when necessary, until the meat is tender and The water has evaporated.