Entree: Spain – Extremadura – Perdiz Escabechada (Partridge braised and preserved in a spiced wine-and-vinegar marinade)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 8 hrs

Total 9 hrs

Ingredients

- 2 whole partridges, approx. 1 lb (450 g) each, cleaned
- 1 tsp (5 g) fine salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour, for dusting
- 4 tbsp (60 ml) extra-virgin olive oil
- 1 medium onion, thinly sliced — about 6 oz (170 g)
- 2 carrots, peeled and sliced into 1/4-inch rounds — about 6 oz (170 g)
- 6 cloves garlic, smashed and sliced
- 1 tsp (2 g) smoked paprika (pimentón de la Vera)
- 2 bay leaves
- 6 whole black peppercorns
- 1 sprig fresh thyme or 1/2 tsp (1 g) dried thyme
- 1/2 cup (120 ml) dry sherry or dry white wine
- 3/4 cup (180 ml) sherry vinegar or wine vinegar
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 ml) extra-virgin olive oil (to finish)
- Fresh parsley, chopped, for garnish

Instructions

1. Pat the partridges dry, season inside and out with salt and pepper, and lightly dust with the flour, shaking off excess.
2. In a large heavy skillet or Dutch oven heat 4 tbsp (60 ml) olive oil over medium-high heat. Brown the partridges on all sides until golden, about 6–8 minutes total; transfer to a plate.
3. Reduce heat to medium, add the sliced onion and carrots to the pan and cook, stirring, until softened and starting to color, about 6–8 minutes. Add garlic, smoked paprika, bay leaves, peppercorns, and thyme and cook 1 minute to release aromas.
4. Pour in the sherry to deglaze the pan, scraping up browned bits, then add the vinegar and chicken stock. Bring to a gentle simmer.
5. Return the partridges to the pan, spooning some liquid over them. Cover and simmer gently for 30–40 minutes, basting occasionally, until meat is tender and cooked through.
6. Remove the pan from heat and let cool to room temperature in the cooking liquid; transfer partridges and vegetables to a shallow container and pour marinade over to cover. Refrigerate for at least 8 hours or preferably overnight to allow flavors to develop.
7. Bring to room temperature before serving. Rewarm slightly if desired, drizzle with 2 tbsp (30 ml) olive oil, garnish with chopped parsley, and serve with some of the pickled vegetables and reduced pan sauce.