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  Added: May 24, 2012  •  Visited (129)  •  Print version Print this recipe (13)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Stewed Partridges
(Perdices Estofadas)
What You Need:
  • 2 young partridges
  • 1 tablespoon vinegar
  • 3 tablespoons olive oil
  • A pinch of thyme
  • 1 medium-sized onion
  • Mixed herbs
  • 2 small tomatoes
  • 8 small onions
  • ˝ glass white wine
  • 3 carrots

  • How To Cook:
    1. Fry the partridges in the oil in a saucepan until brown and place them on a plate.

    2. Chop the onion and fry it very gently in the same fat.

    3. Put the partridges back in the saucepan and continue frying for a short while.

    4. Add the sliced tomatoes and when they are cooked add the wine, vinegar, thyme and mixed herbs, and then cook for 15 minutes.

    5. Add 1 pint water and stew until the birds are very tender (about 1 hour).

    6. Add the small whole onions and the diced carrots; when these are cooked, remove the partridges, divide each into 2 'pieces, place on a dish and surround with the whole onions and carrots.

    7. Strain the sauce and pour it over the dish.

    To Serve: 1 - 2
    This recipe is also available in:
    Cuisine » Europe » Spain
    Dish » Stew
    Main Ingredient » Meat & Poultry » Partridge
    Main Ingredient » Vegetables » Carrot
    Main Ingredient » Vegetables » Onion

     





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