Homemade pickled partridge, to enrich your salads and for the appetizer

Before it was very complicated - except for those who had hunter friends - to enjoy a homemade pickled partridge, either boneless to enrich salads, or to eat as is at snack time, but now we find partridges in the markets and pollerias very easily.

The partridge is a great tasting game bird and it is perfect for pickling, an excellent way to preserve them - they last perfectly one week in the fridge - and also to vary in our vegetable recipes, - for example, some beans or white beans with partridge They are delicious-.

Live to the Palate How to pluck a pheasant, a partridge or any game bird?


For 4 people
  • Partridge 2
  • Carrot 3
  • Onion 2
  • Garlic cloves 2
  • Laurel 1 or 2 leaves
  • Black peppercorns to taste
  • White wine vinegar 150 ml
  • Water 200 ml
  • Extra virgin olive oil two tablespoons for frying
  • 100 ml white wine

How to make homemade pickled partridge

Difficulty: Easy
  • Total time 1 h
  • Elaboration 15 m
  • 45 m cooking
  • 2 hour rest

To make our pickled partridges, the first thing we have to do is have them clean. If we buy them in a chicken shop, they will be ready but if they are a hunter, the first thing will be to pluck them and clean them well inside, before cooking. Here you can see how to do it without difficulty.

Cut the partridges in quarters and brown them in a pan with a couple of tablespoons of olive oil. We reserve In the same oil, brown the unpeeled garlic cloves and bay leaf. Then add the chopped onion and sliced ​​carrots, pepper berries and a pinch of salt.

After a couple of minutes, we reinstall the partridge pieces to the casserole and add the vinegar and white wine, and the water necessary to cover the partridges without overflowing. Let cook covered, over very low heat, for 45 minutes and we verify that the partridges are tender by pricking with a stick, since sometimes it takes a little more time.

Let the partridges cool in their liquid and pass it to a source or taper, to put them in the fridge and let the flavors settle. They are great overnight. After that wait, we can consume them cold or hot, or if we want them for salads, it is preferable to bone them and use only their meat and liquid, discarding the vegetables.

With what to accompany the homemade pickled partridges

The Pickled partridges are great to drink alone, with appetizer, with a good homemade bread and a beer. They are also ideal, as I told you, to make stews with beans or lentils, to which they provide a great flavor, adding them in the last 15 minutes of cooking.

Video: Partridge Soup in an INSTANT POT (January 2020).