Andujar Recipes

Partridge with vinegar

 

Description

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This dish is related to the small game that always abounded in these places, along with the partridge, the thrush and the quail that are identified with a way of doing things on this earth. The partridge with the vinegar alternates with the pickled partridge, a dish that can be taken hot or cold. They will be prepared on a clay casserole with onions, garlic, bay leaf, oregano, black pepper, virgin olive oil, having its secret in introducing a piece of Iberian bacon inside the bird at the time of seasoning it. In July 1808 there was a group of French soldiers who arrived late to the battle of Bailén for tasting partridges to the vinegar in one of our inns in Calle Mesones.

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Ingredients

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• 6 partridges

• 4 onions

• Bay leaves

• 3 or 4 branches of thyme (if possible fresh)

• 2 dried bell peppers

• 1 glass of virgin olive oil

• 1 glass of wine vinegar

• Salt

• Peppercorns

• Nutmeg

• 1 medium garlic head

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Preparation

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