Name: Perdices con Uvas
Yield: Serves four
Cuisine: Spanish
Ingredients: 30 ml/2 tbsp chopped fresh parsley, to garnish; 120 ml/4 fl oz/½ cup dry white wine; 1 bay leaf; 2 garlic cloves, finely chopped; 250 ml/8 fl oz/1 cup game or chicken stock; 4 partridges, cleaned; 45-60 ml/3-4 tbsp olive oil; 500 g/1¼ lb red grapes, split and seeded, plus extra to garnish; freshly grated nutmeg; salt and ground black pepper; 4 rashers (slices) smoked streaky (fatty) bacon, halved across; 1 onion, chopped

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Partridges are Spain’s commonest game birds. They have a natural affinity with grapes, as wild birds often attack the harvest. Game hens or any plump small bird can be used for this pot roast, where grapes are used for the garnish and the sauce.