Viscacha meat is not frequent in gastronomy, but plenty in this landscape. You have to dare and eat the paté in pastry.
for 6 persons
| 3 kg. | VISCACHA MEAT |
| 100 g. | BUTTER |
| 3 plants | LEEK |
| 1 teaspoon | THYME |
| 50 cc. | COGNAC |
| 1 teaspoon | SALT |
| 1 1/2 teaspoon | PEPPER |
| 1 cup - 250 cc. | VEGETABLES BROTH |
Mass
| 500 g. | FLOUR |
| 10 g. | YEAST (pressed) |
| 15 g. | SALT |
| 5 g. | PEPPER |
| 50 g. | BUTTER |
| 100 cc. | MILK |
Brown meat with a drop of oil and add leek, thyme, and garlic. Add cognac and once it evaporates, pour a cup of broth. Cook for 30 minutes approximately. Once cooked, removed the meat and flake it. Place in the food processor with half a cup of broth of the same cooking. Process and keep it in the refrigerator. ** Pastry**
Make a crown with flour, crumble the baking powder, add milk and butter. Blend all ingredients till achieving a homogenous mass. Let it rise for 15 to 20 minutes. Degas the mass, then make small buns. Then to the oven during 20 minutes at 200°C.
The wild viscacha has a stronger flavor than the ones from breeding grounds. Its flesh has a better flavor if marinated previously or prepared in brine with vegetables, spices and herbs.
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