Pickled partridges

How to make pickled partridges . Pickling and salting fish and meat were traditionally the most widely used methods of preserving food.

Although today we can preserve both without the need to pickle or salt them, they are still delicious ways to prepare a multitude of dishes. Today I bring you the recipe for one of the most classic pickles, the pickled partridges .

It is a gastronomic delight that, although I do not prepare with all the assiduity that I would like mainly for the price of partridges. It is present on many occasions at my table, where I want to surprise and be like a king.

Although the marinade is a very simple dish to prepare, it is necessary to maintain a certain balance with the acidity point of the vinegar so as not to overdo it. As the ultimate goal is no longer the conservation of the product, it is preferable to use it in moderation, to the taste of diners.

Partridges have always been one of the preferred birds to prepare with this culinary technique. But we can not only use the marinade with partridges or quails , some wonderful artichokes or the delicious mussels from the Galician estuaries will be perfect with this way of preparing them.

The only thing we will need to enjoy this dish as it deserves, is a good piece of bread to enjoy its wonderful sauce, a luxury of yummy.

Before cooking. Preparation of partridges

1. We clean the partridges checking if they have any remaining feathers or viscera. Although we will surely buy the already clean partridges, it is convenient to review them.
2. With kitchen cord, we tie the partridges in such a way that they maintain their position during the cooking process. We put the legs and wings together to the body and tie them.
3. In a saucepan, heat a splash of olive oil and brown the partridges on all sides. Remove from the casserole and reserve.

Pickled and final presentation of partridges

1. In the same pot add the rest of the oil. Add to the casserole, once the oil is hot, the chopped vegetables. The peeled and whole garlic, the carrots and the onion, peeled and diced.
2. Add the bay leaves, thyme and rosemary sprigs to the casserole. Fry the vegetables until soft, about 15 minutes.
3. Add the partridges to the casserole with the vegetables. Add salt and peppercorns and cover with all liquids. From the moment it starts to boil, we let the alcohol evaporate for a few minutes.
4. Cover the casserole and cook for 90 minutes. In the middle of the process, if the partridges have not been covered by the liquid, we turn them over.

We can consume hot, warm or cold pickled partridges. They will be perfect if we let them rest one or more days in the marinade.

We can also preserve them and serve them in the form of a salad. You just have to bone the partridge and once we have the clean meat use it in your favorite salad.

I encourage you to try doing it at home. You can see all the step-by-step photos of these pickled partridges in this album.