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1
Heat a generous film of olive oil in a wide, heavy pot over medium-high heat. Working in batches, add the jointed rabbit, partridge, and hare. Sear without crowding until each surface is a deep, uniform brown and releases cleanly from the pan.
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2
Return all the browned meat to the pot. Add the garlic cloves, rosemary sprigs, and saffron. Pour over enough water or light game broth to cover. Bring to a low, steady simmer — the surface should tremble rather than boil.
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3
Cover and cook slowly until the game meat is fully tender and yielding: a piece of rabbit or partridge should offer no resistance when pressed and begin to pull away from the bone. This is the step on which the dish lives or dies — undercook the meat and the stew has no body; overboil it and the broth turns thin and grey.
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4
Crumble the torta de gazpacho flatbread into the pot in rough, irregular pieces. Stir once to submerge all the pieces in the broth, then leave undisturbed. The flatbread is ready when it has absorbed the cooking liquid fully: the pieces swell, soften, and lose all crispness, becoming the dominant texture of the stew.
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5
Taste and adjust salt. The finished stew should smell of saffron and rosemary in the steam rising from the pot. Serve immediately from the pot, before the flatbread tightens.