Aandalusian Partridge Recipe - Cooking Index
Aandalusian Partridge Recipe - Cooking Index
| 1 | Red onion (large) | |
| 2 x | Partridges | |
| 2 | Bay leaves | |
| 1/4 cup | Good sherry vinegar | |
| Salt and freshly ground black pepper | ||
| 3/4 cup | Fine sherry | |
| 1 cup | Rich partridge or chicken stock | |
| 3 x | Garlic | |
| 3 | Bay leaves | |
| 1/3 cup | Olive oil | |
| 6 | Whole cloves | |
| 1/4 cup | Golden raisins | |
| 12 x | Peppercorns |
Slice onion thinly and loosely fill cavity of the birds along with a bay leaf. 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 325F oven for 1 1/2 to 2 hours or until birds are very tender.
Allow birds to cool in the cooking liquid. Remove, cut into serving pieces and serve with olives, figs and a rich salty cheese such as feta.
Source:
JOHN ASH SHOW #JA9761
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