Homemade pickled partridge, to enrich your salads and for an appetizer

Before it was very difficult -except for those who had hunter friends- to enjoy a homemade pickled partridge, whether it was boned to enrich salads, or to eat as it is at snack time, but now we find partridges in the markets and chicken shops with very easy.

The partridge is a great tasting game bird and is perfect for pickled cooking, an excellent way to preserve them - they last perfectly a week in the fridge - and also to vary in our legume recipes, -for example, some beans or beans White with partridge are a delight.

Ingredients

For 4 people
  • Partridge 2
  • Carrot 3
  • Onion 2
  • Garlic cloves 2
  • Laurel 1 or 2 leaves
  • Black peppercorns to taste
  • White wine vinegar 150 ml
  • Water 200 ml
  • Extra virgin olive oil two tablespoons for frying
  • White wine 100 ml

How to Make Homemade Pickled Partridge

Difficulty: easy
  • Total time 1 hour
  • Elaboration 15 m
  • Cooking 45 m
  • Repose 2 h

To make our pickled partridges, the first thing we have to do is have them very clean. If we buy them in a chicken shop, they will be ready but if they are from a hunter, the first thing will be to pluck them and clean them well inside, before cooking. Here you can see how to do it without difficulty.

We cut the partridges into quarters and brown them in a pan with a couple of tablespoons of olive oil. We reserve. In the same oil, brown the unpeeled garlic cloves and the bay leaf. Then we add the onion in pieces and the sliced ​​carrots, the pepper berries and a pinch of salt.

After a couple of minutes, we reintegrate the partridge pieces into the casserole and add the vinegar and white wine, and the necessary water to cover the partridges without overflowing. Let it cook covered, over very low heat, for 45 minutes and check that the partridges are tender by pricking with a toothpick, since sometimes it takes a little more time.

We allow the partridges to cool in their liquid and transfer it to a source or taper, to put them in the fridge and let the flavors settle. From one day to the next they are great. After that wait, we can consume them cold or hot, or if we want them for salads, it is preferable to bone them and take advantage of only their meat and liquid, discarding the vegetables.

What to accompany the homemade pickled partridges

The pickled partridges are great to eat alone, with an appetizer, with good homemade bread and a beer. They are also ideal, as I told you, to make stews with beans or lentils, which provide a great flavor, adding them in the last 15 minutes of cooking.

Tags:  Desserts Vegetables And Legumes Meats And Birds 

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