Intermediate level
Preparation time: 1h 30 min

Escabeche is one of the oldest canning methods. Since meat and poultry can last like this for a long time, when there was a good hunting day, they prepared it like this and the family could be fed for a while.

But today, with refrigeration, its preservative power has gone to the background and it is prepared more for its delicate and tasty flavor.

Artemonte partridges come clean and marinated, ready to cook and enjoy.

This pickled partridge recipe is a true classic. You can eat it like this alone, shredded in a salad, accompanied with some potatoes or with a base of lamb’s lettuce, carrots and all washed down with the sauce.

Ingredients

3 whole partridges
3 or 4 carrots
1 onion
5 gr. black peppercorns
1 tsp. paprika
Olive oil
3 or 4 bay leaves
1 fresh sprig of thyme
300 ml. White wine
300 ml. Sherry vinager
300 ml. chicken broth or water
canons
Salt to taste
3 garlic cloves

Recipe preparation

1. Heat the oil in the casserole, brown the partridges with the previously seasoned thyme. Booking.

2. In that same oil, add the julienned onion, the thinly sliced carrots, the garlic cloves, salt and cook over low heat until it acquires a light golden hue.

3. Add the paprika, bay leaf and peppercorns, leave the chup-chup for a few more minutes and add the wine. Cook 3 min. so that the alcohol evaporates and now add the vinegar and broth, bring to a boil for a moment.

4. Put the partridges in the sauce, reduce the heat to a minimum and cook covered for 1 hour, turning the partridges around a few times.

5. Serve the partridge and vegetables with their juice accompanied by some lamb’s lettuce…

…and this has turned out RICO RICO.

Once cold, keep in the fridge for 1 day. The marinade must completely cover the partridges so that they take on all the flavor.