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"Andalusian" Partridge

Type: Poultry
Courses: Main Course
Serves: 2 people

Recipe Ingredients

1 cup 62g / 2.2ozRed onion (large)
2   Partridge
2   Bay leaves
1/4 cup 59mlGood sherry vinegar
  Salt - to taste
  Freshly-ground black pepper - to taste
3/4 cup 177mlFine sherry
1 cup 237mlRich partridge or chicken stock
3 cups 711mlGarlic cloves (large)
3   Bay leaves
1/3 cup 78mlOlive oil
6   Whole cloves
1/4 cup 40g / 1.4ozGolden raisins
12   Peppercorns

Recipe Instructions

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 325 degree 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.

This recipe yields 2 to 4 servings.

THE JOHN ASH SHOW with John Ash - From the TV FOOD NETWORK - (Show # JA-9761 broadcast 03-15-1997) - Downloaded from their Web-Site -


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