Partridges in white wine

This is a classic Spanish way of cooking partridge.  Serve it with mashed or roast potatoes.

Preparation Time: 15 Mins

Cooking Time: 1 Hr

Total Time: 1¼ Hrs

Ingredients

For 4 servings…

                      Salt          

4                    Partridges  

3 tbs               Olive oil    

1                    Onion  - chopped     

2                    Carrots  - sliced thinly

6 cloves           Garlic  - peeled and halved      

250 ml             Wine  - dry white     

250 ml             Water       

3                    Bay leaves

1 sprig            Thyme      

12                  Peppercorns  - black 

Method

Salt the partridges inside and out.  Heat the oil in a wide casserole over a medium heat and turn the birds in it on all sides to brown them all over.  Then take them out.

Sauté the onion, carrots and garlic in the same oil as that used to brown the partridges uncovered for about 10 minutes - until the onions are soft.  Add the wine and water, the bay leaves, thyme, a little salt and the peppercorns.  Put back the partridges and cook them, covered, over a low heat for about 40 minutes - turning them over at least once - until they are very tender and the meat is no longer pink when the thickest part of the thigh is pierced with a pointed knife.

Take out the partridges and put them on a warm serving dish.  Blend the vegetables and juices.  Reheat and serve in a gravy boat.

Wine recommendations

A red wine from the south or south-west of France.

Conventional

     Irouleguy

Interesting

     Corbières

     Cotes de Bordeaux Castillon

     Côtes de Gascogne rouge

     Lirac