Andalusian Partridge

Andalusian Partridge
Recipe type: Wild Game
Serves: 2 to 4
  • 1 large red onion
  • 2 whole partridges
  • 2 bay leaves
  • 1/4 Cup good Sherry vinegar
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 3/4 Cup fine Sherry
  • 1 Cup rich partridge or chicken stock
  • 3 large cloves garlic
  • 3 bay leaves
  • 1/3 Cup olive oil
  • 6 whole cloves
  • 1/4 Cup golden raisins
  • 12 whole peppercorns
  1. Slice onion thinly and loosely fill cavity of the birds along with a bay leaf.
  2. Rub the vinegar over the birds. Season generously with salt and pepper. Place the birds, remaining vinegar, any remaining onions and rest of ingredients in an earthenware dish, cover and place in a preheated 325 degree oven for 1 1/2 to 2 hours or until birds are very tender. Allow birds to cool in the cooking liquid.
  3. Remove, cut into serving pieces and serve with olives, figs and a rich salty cheese such as feta.
  4. This recipe yields 2 to 4 servings.
  5. Recipe Source: JOHN ASH
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