Marinated Partridge

Perdices en Escabeche - Marinated Partridge


  • 4 partridges
  • 5 tablespoons olive oil
  • 4 onions, quartered
  • 8 cloves garlic, slivered
  • 1 carrot, quartered
  • 4 bay leaves
  • 1 teaspoon thyme
  • sprig of parsley
  • 10 peppercorns
  • 2 cloves
  • 1 teaspoon sweet paprika
  • 125 ml Sherry vinegar
  • 125 ml white wine
  • 2 teaspoons salt
  • water


Clean the partridges and tie them with string so they keep their shape. In a cazuela or deep flameproof casserole, brown them slowly in the oil, then remove. Add the onion, garlic, carrot, bay, thyme, parsley, pepper, cloves, paprika, vinegar, wine and salt to the casserole. Bring to a boil and cook 5 minutes. Return the partridges to the pan with enough water so they are barely covered with liquid and simmer until they are tender, about 45 minutes. Remove from heat and let the partridge cool in the liquid. Remove the strings from the birds and put them in a clean glass or ceramic pot. Strain the liquid over them and cover tightly. Refrigerate for at least two days. Serve the partridges, cut up, at room temperature, with a garnish of lettuce, tomato, hard-boiled eggs. Or strip the meat from the bones and add to stewed beans and reheat.


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