Pickled partridge (perdiz en escabeche)

FUENTE. https://cocinandoentreolivos.com/
  • 4 partridges
  • 3 carrots
  • 1 large onion
  • 8 garlic cloves
  • Peppercorns, I have put an assortment of peppers
  • Salt
  • 2 bay leaves
  • 1 sprig rosemary
  • Thyme
  • 2 glasses of extra virgin olive oil
  • 1 glass sherry wine vinegar
  • Water

Pour some olive oil in the saucepan and brown the partridges.

Remove them and keep them aside. In the same saucepan, add the onion, the garlic cloves, the carrots, the peppercorns, salt, thyme, rosemary and bay leaf.

Add again the partridges, vinegar and extra virgin olive oil.

Add water to taste. Cut the partridges in half so you don’t have to add a lot of liquid and so they cook faster. Cook them in a pressure cooker or in a covered casserole (for an hour medium heat).

Keep in mind that if the partridges are from a farm they take less time than those from hunting, since their meat is somewhat tougher.

Once they are cooked, let them cool down and store in the fridge.  Eat them the next day, as they will be tastier. Add carrots, onion and garlic.