Partridge escabeche

Name: Partridge escabeche (Escabeche de perdiz)
Cuisine: Argentine
Ingredients: salt and ground black pepper; salt and ground black pepper; bread and a green salad, to serve.; bread and a green salad, to serve.; 5 ml/1 tsp black peppercorns; 1 bay leaf; a few sprigs of fresh thyme; 5 ml/1 tsp juniper berries; 2 carrots, sliced; 4 garlic cloves, peeled; 250 ml/8 fl oz/1 cup white wine; 2 onions, sliced; 4 partridges, quartered; 250 ml/8 fl oz/1 cup olive oil

Escabeche de perdiz

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Food and Cooking of Argentina

By Cesar Bartolini

Published 2014

About

Game dishes are a speciality of the Patagonian Andes, where wild partridges are plentiful, and hunting ranches thrive. Naturally lean, the meat is kept moist by gentle cooking in white wine, while the cloves and juniper berries add a wonderful flavour.

Ingredients

4 partridges, quartered
250 ml/8 fl oz/1 cup

Americas
Argentina
Main course

Method

Season the partridge quarters with salt and pepper. Heat 45ml/3 tbsp of the oil in a large heavy frying pan and brown the partridge pieces for a few minutes on each side. Transfer to a large pan.
Add the vinegar, remaining oil, wine, vegetabl