Poached Partridge with Salad

Name: Poached Partridge with Salad (Ensalada de Perdiz Escabechada)
Total time: 2 h
Cuisine: Spanish
Ingredients: Two 10-to-12-ounce partridges, split in 2, or 1 Cornish game hen, split into 2 breasts, 2 legs; Two 10-to-12-ounce partridges, split in 2, or 1 Cornish game hen, split into 2 breasts, 2 legs; Two 10-to-12-ounce partridges, split in 2, or 1 Cornish game hen, split into 2 breasts, 2 legs; Two 10-to-12-ounce partridges, split in 2, or 1 Cornish game hen, split into 2 breasts, 2 legs; 1 large onion, diced; 1 carrot, diced; 6 cloves garlic; 2 teaspoons dried rosemary; 2 teaspoons dried thyme; 12 black peppercorns; 1 cup white wine; 8 ounces mixed salad greens; 11 ounces cherry tomatoes, halved; 1 cup cooked corn kernels; 2 tablespoons extra-virgin olive oil; ¼ cup apple cider vinegar; ¼ teaspoon kosher salt

Ensalada de Perdiz Escabechada

Preparation info

Serves:
4
as an entrée

Difficulty
Easy
Ready in
2 hr

Appears in

Hemingway's Spanish Table

By Howie Southworth

Published 2026

About

The king of Sevilla hotel fame, Alfonso XIII, formalized partridge hunting in Spain in the late 1800s. Today, toward the start of the shooting season in mid fall, one spies the bird in many forms on restaurant menus. Given the partridge’s leanness, it lends itself to poaching in an acidic mixture, thereby retaining moisture. This is a blink-and-you’ll-miss-it dish.

Ingredients

Europe
Spain
Pamplona
Sevilla
Gluten-free

Ingredients

Method