Partridge Escabeche

Escabeche is a Castillan specialty where fish or poultry is spiced, fried and then pickled. Not only does it preserve, it has the added advantage of making food taste even better. I have used the red and grey species of partridge that are available during the autumn months in England. They are available in Australia, but may be harder to source, so you could easily substitute poussin, squab, quail, guinea fowl or pheasant – just alter the cooking times accordingly. Use a really good quality