Escabeche de Perdíz
Escabeche de Perdíz
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If you had so much fun hunting that you ended up with too many birds, this recipe will take care of a few partridges. This is my mom's recipe, so there aren't exact quantities: please use your best cooking judgment! Also, feel free to change the vegetables, spices, and herbs as you prefer.
Ingredients
Ingredients
8 partridges
3 carrots
2 onions
1 small bell pepper
2 cloves of garlic
1 teaspoon of whole black pepper
Salt
1 bay leaf
A small bunch of fresh herbs (e.g., oregano and thyme)
4 cups of sunflower oil
2 cups of white vinegar
Instructions
Instructions
Pluck and clean the birds well.
Put the birds in a big pot, along with the oil, vinegar, bay leaf, whole black pepper, and salt. Cook on medium heat for 1.75-2 hours.
Add the peeled and sliced carrots, onions, bell pepper, garlic, and a small bunch of herbs. Cook until the vegetables are tender (around 30 min).
Let it cool completely and store it in an airtight jar or Tupperware in the fridge.
Serve cold, along with fresh bread or toast. Bones are removed individually before consumption.
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