Perdices con Uvas

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

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.

Ingredients

4 partridges, cleaned
500 g/1¼ lb red grapes, split and seeded, plus extra to garnish

Europe
Spain
Main course
Gluten-free
Mediterranean

Method

Season the birds inside and out, then stuff with 250g/9 oz grapes. Put 45 ml/3 tbsp

Ingredients

Method

Photos