The Pickled partridge It is a very traditional and old dish of Castilian origin. It has hardly been transformed over the years and keeps that acid touch of the vinegar in its proper measure that will bring out the flavor of the partridge stew.
In Free Recipes we bring you this pickled partridges recipe, a preparation that we learned at our grandmothers’ house and that has been passed down from generation to generation. Discover how to make pickled partridges and enjoy a dish with an unrepeatable flavor.
Ingredients to make Pickled Partridges:
How to make Pickled Partridges:
Prepare the partridge by cleaning it inside and removing the feathers completely. If it is a game partridge, you must remove the feather and any embedded leads that it may contain.
Trick: Cooking hunted partridges takes much longer, as lead shrinks meat when hunted and is tougher.
Pour a good jet of oil into a pressure cooker, cut the partridges in half and seal them when the oil is very hot together with the garlic cloves in a shirt (with their skin). When the partridges brown, take them out and reserve.
Trick: Hit the garlic clove so that it flakes a little and releases its flavor when you fry it.
Peel and cut the potato into wide wedges, as well as fresh onion and chives. Cut the carrot into large cross-sectional pieces. Add the greens and bay leaves to the pot where you browned the partridges and sauté for four minutes. Stir occasionally.
After this time, add the chopped parsley, rosemary, thyme, paprika and pepper to the vegetable sauce. Add a touch of salt and stir. Leave one more minute.
Also pour the red wine into the pot. Let it boil for a minute and add the vinegar to pickle the partridges.
Trick: You can do without the wine, but we use it to give a more succulent flavor to the pickle.
Pour the water so that a broth is formed. Bring to a boil and add the partridges. Salt test, close the pot and let it cook for half an hour over medium heat.
Once the pickled partridges are done, let them rest for a while before serving them on the table. This dish can be eaten hot or cold, both ways it will be delicious.
If you liked the recipe for Pickled partridges, we suggest you enter our Partridge Recipes category.
Pickled Partridge – Suggestions
Since ancient times, pickling certain foods was very common, since it was the most effective way to make them last longer without spoiling. The large proportion of vinegar allowed the food not to spoil.
With the passage of time, this way of pickling has evolved and today it is recognized by the whole world as a specialty of Castilian-La Mancha cuisine. The pickled partridge He is one of the great representatives of this tradition.
To serve it in the most delicious way and show off, you can prepare your own homemade bread and accompany the dish with a make-your-own-bread salad if you want to show off this dish and a good endive and olive salad.