PARTRIDGE IN VINEGAR SAUCE (PERDIZ EN SALSA DE VINAGRE)

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PARTRIDGE IN VINEGAR SAUCE (PERDIZ EN SALSA DE VINAGRE)

PARTRIDGE IN VINEGAR SAUCE (PERDIZ EN SALSA DE VINAGRE). Alimento Base: Partridge, Preheat oven to 400º F. Cook the small onions in boiling water until tender, strain and set aside. Toast a head of garlic on the end of a fork over a gas flame until...
Tiempo de preparación 1 hora 35 minutos
Tiempo total 1 hora 35 minutos
Plato Partridge
Cocina Ciudad Real
Raciones 4 comensales

Ingredientes
  

  • 4 young tender partridges
  • 2 carrots
  • 3 small tomatoes
  • 2 medium onions
  • 1/4 cup cognac
  • 1/2 cup dry white wine
  • 10 peeled toasted almonds
  • a head of garlic
  • 1/4 cup olive oil approx.
  • 2 tsp flour
  • 1 heaping TB butter
  • 2 TB vinegar
  • 16 small onions
  • Salt and Pepper to taste

Elaboración paso a paso
 

  • Preparation
  • Preheat oven to 400º F.
  • Cook the small onions in boiling water until tender, strain and set aside.
  • Toast a head of garlic on the end of a fork over a gas flame until well browned (or roast garlic in hot oven).
  • Peel and mash garlic in mortar with peeled toasted almonds.
  • Stir in 1/2 tsp olive oil and 2 tsp flour.
  • Peel and slice carrots and onions.
  • Wash inside cavity of partridges with vinegar mixed with water.
  • Rub the whole, cleaned partridges with olive oil, salt, and pepper, and put them in a lightly greased oven pan with carrots, onions, and three small whole tomatoes. Roast in 400º oven for 20 minutes.
  • Pour cognac and wine over birds and continue roasting until they are browned and tender (the joints should move easily).
  • Total cooking time for young partridge is approximately 45 minutes, and the birds should be basted frequently throughout.
  • When partridges are roasted, remove them to an ovenproof serving dish.
  • Strain cooking juices into a saucepan; add the garlic-almond paste, a heaping TB of butter, and the 2 TB vinegar. Boil slowly for 6-7 minutes.
  • Season with salt and pepper.
  • Brown the small, preboiled onions in 2 TB olive oil.
  • Pour sauce over partridges, add browned onions, and reheat dish in oven for 10 minutes, basting the birds with the sauce.