Artículo RevisadoRecetas

PARTRIDGE IN VINEGAR SAUCE (PERDIZ EN SALSA DE VINAGRE)

Escrito por Equipo EditorialRevisado por Walter C

Table of Contents

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...
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Tiempo de preparación 1 hora 35 minutos
Tiempo Total 1 hora 35 minutos
Raciones: 4 comensales
Plato: Partridge
Cocina: Ciudad Real
Ingredients Method

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

Method
 

  1. Preparation
  2. Preheat oven to 400º F.
  3. Cook the small onions in boiling water until tender, strain and set aside.
  4. Toast a head of garlic on the end of a fork over a gas flame until well browned (or roast garlic in hot oven).
  5. Peel and mash garlic in mortar with peeled toasted almonds.
  6. Stir in 1/2 tsp olive oil and 2 tsp flour.
  7. Peel and slice carrots and onions.
  8. Wash inside cavity of partridges with vinegar mixed with water.
  9. 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.
  10. Pour cognac and wine over birds and continue roasting until they are browned and tender (the joints should move easily).
  11. Total cooking time for young partridge is approximately 45 minutes, and the birds should be basted frequently throughout.
  12. When partridges are roasted, remove them to an ovenproof serving dish.
  13. 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.
  14. Season with salt and pepper.
  15. Brown the small, preboiled onions in 2 TB olive oil.
  16. Pour sauce over partridges, add browned onions, and reheat dish in oven for 10 minutes, basting the birds with the sauce.