Oil Pickled Partridge – Perdiz en escabeche, by Val Hoppichler
The hunting season is over and now is the time to cook delicious recipes with game. I do not remember when was the first time I ate partridge as my grandfather used to go hunting in “The Pampas” in Argentina since my mom was a child. I still remember the smell of the burnt feathers, a particular smell that is impossible not to recognise. In those times 1970’-1990’ it was not possible to eat game if you were not a hunter, at least in South America. My grandmother had so many partridges that she made all kind of meals. One of my favourites is her oil pickled partridge which I cook every year and I share it with you today. It is also the best way to preserve the bird and be able to eat it later. Fortunately in England we can find and buy all kind of birds even in supermarkets. This recipe also works well with any kind of game or meat of your choice.
- 2 Partridges
- 2 Carrots (or as much as you like)
- 1 or 2 Onions (or as much as you like)
- 1 tsp peppercorns
- 4 Garlic cloves
- 1000ml White wine
- 1000ml Vinegar
- 200 Rapeseed Oil or Sunflower Oil
- 2 tsp Salt
- Aromatic herbs (2 bay leaf, 1 tsp of oregano or parsley, fresh or dried)
Cut the partridge into pieces (as you would a chicken). Place the sliced carrots in and the onions cut in quarters into a saucepan, along with the aromatic herbs, peppercorns, garlic cloves, white wine, vinegar, oil, salt and pepper.
Boil for 5 -10 minutes to soften the vegetables, then add the partridge pieces and cook until the partridge is tender.
If you want to store in sterilised jars, place the hot food into the jar and cool with the lid closed. You can also boil the jars or use any method you are familiar with. Note: As with any preserving recipe, you can freely add more or less vegetables to enjoy with the partridge, and a bit more wine or vinegar. Before eating, place the jar in the fridge and cool, slice some bread, open the wine or your favourite drink, and enjoy!