Pickled Partridge and Baby Vegetables

Name: Pickled Partridge and Baby Vegetables (Perdiz y Verduritas en Escabeche)
Yield: Serves 4, Prepare at least 24 hours in advance.
Cuisine: Spanish
Ingredients: 1 fresh thyme sprig; 1 celery stick (stalk); Salt; 3 bay leaves; Small bunch watercress; Dash of extra virgin olive oil; 1 celery stick (stalk); 12 baby carrots, peeled but left whole; 300 ml/10 fl oz/1¼ cups white wine; 300 ml/10 fl oz/1¼ cups wine vinegar; 12 button (white) onions or shallots, peeled but left whole; 3 garlic cloves, peeled but left whole; 12 black peppercorns; 2 cloves; 300 ml/10 fl oz/1¼ cups water or chicken stock; 300 ml/10 fl oz/1¼ cups water or chicken stock; 2 tbsp olive oil; 12 button (white) onions or shallots, peeled but left whole; 2 partridge (4 if you have large appetites), split in half, seasoned with salt and freshly ground black pepper; 2 partridge (4 if you have large appetites), split in half, seasoned with salt and freshly ground black pepper; 2 partridge (4 if you have large appetites), split in half, seasoned with salt and freshly ground black pepper

Perdiz y Verduritas en Escabeche

Preparation info

Serves
4
, Prepare at least 24 hours in advance.

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

Partridge can sometimes be a little dry, but left in this marinade for a few days it will tenderize quite beautifully.

This is excellent served as a starter (appetizer) or could be the star of a salad with a few slices of ripe plum, toasted almonds and some bitter green leaves.

Ingredients

2 partridge (4 if you have large appetites), split in half, seasoned with salt and freshly ground black pepper
2 tbsp

Method

Heat the olive oil in a large pan. Add the partridges and fry until they begin to brown. Remove the partridges, add the onions and fry for 10 minutes until soft and browned, Add the garlic and fry, taking care not to burn it, until it just turns pale gold.

Pour in the wine, vinegar and water together with the peppercorns, bay, thyme and celery. Bring to the boil, then return the partrid