Perdiz Guisada

Name: Perdiz Guisada (Partridge with Cabbage)
Yield: Racion 4
Cuisine: Spain
Ingredients: ¼ green cabbage, cut into 2 cm (¾ inch) squares; 500 ml (17 fl oz/2 cups) white wine; ½ brown onion, extra, finely diced; 1 carrot, finely diced; 1 rosemary sprig, leaves only, roughly chopped; 80 ml (2½ fl oz/⅓ cup) extra virgin olive oil; 2 garlic cloves, chopped; 60 ml (2 fl oz/¼ cup) olive oil; 80 ml (2½ fl oz/⅓ cup) aged sherry vinegar; 4 thyme sprigs, chopped; 1 brown onion, finely diced; 4 whole partridge (about 500 g/1 lb 2 oz each); 1 handful flat-leaf (Italian) parsley, chopped

Partridge with Cabbage

Preparation info

Racion
4

Difficulty
Medium

Appears in

MoVida

By Frank Camorra and Richard Cornish

Published 2007

About

Most of my Anglo mates have only heard about this bird through the Christmas song about leaping lords, gold rings and a partridge in a pear tree. In Spain, they are the most prized of all birds, probably due to the strong cultural influence of hunting. In Australia, we are lucky to have a small, but dedicated, number of farmers who are patient enough to raise these tasty birds. Unlike other poultry they have a season that lasts from the end of summer to the middle of winter. Out of this per