Partridges in Pepper Sauce / Perdices en Prebe

Perdices en Guisados

Perdices en Guisados

Partridges in Pepper Sauce / Perdices en Prebe

Preparation

  • Clean and season the partridges

  • Tie up the legs

  • Brown them in a little of the olive oil

  • Put them in a flameproof casserole where they fit comfortably on their sides

  • Throw in the bay leaf, peppercorns, lemon, garlic, and the rest of the olive oil

  • Add water to cover the bird and simmer slowly, with the lid on, for 1–2 hours. The birds should be tender and cooked through, the liquid reduced to a small amount of a slightly separated olive-oil sauce

  • Add parsley towards the end of cooking time

  • Thicken the sauce with egg yolk

  • Serve with roast pumpkin cubes to squash into the sauce and couscous or quinoa

Ingredients

  • 4–6 partridges

  • 120 ml / 4 fl oz fruity olive oil

  • 3 bay leaves

  • 2 tsp peppercorns or to taste

  • 3 lemon slices

  • 3 pounded garlic cloves

  • A handful of snipped flat-leaf parsley

  • 3 egg yolkss

RecipesDavid Anchelfront pageComment