Marinated & preserved partridges

Perdiz escabechadas

The word ‘escabeche’ comes from ancient Arabic and, loosely translated, means to stew meat in vinegar. The Spanish have been using this method to prepare different kinds of meat and seafood for centuries. You can use this recipe as a base for any type of meat or poultry, including rabbit, pork, chicken and quail.

SERVES 4–6

4 whole partridges, well cleaned

2–3 litres (70–105 fl oz/8–12 cups) olive oil

500 ml (16 fl oz/2 cups) white wine

170 ml (5½ fl oz/ ²/₃ cup) Jerez red wine vinegar or sherry vinegar

2 carrots, roughly chopped

1 large onion, thickly sliced

30 garlic cloves, whole, unpeeled

3 dried bay leaves

3 whole cloves

1 teaspoon whole black peppercorns

Truss the legs and wings of the partridges and pat with paper towels to remove any excess moisture. Season well with sea salt flakes. Heat a very generous dash of the olive oil in a large flameproof casserole dish or stainless steel saucepan over high heat. Cook the partridges on all sides until golden-brown.

Add the wine, vinegar and enough oil to completely cover the birds and bring to the boil. Once boiling, add the carrot, onion, garlic, bay leaves, cloves and peppercorns. Reduce the heat to low and simmer for 1 hour.

Transfer the cooked partridges to a plate to cool and loosely cover with foil. Once completely cooled, put into a ceramic or glass bowl and cover with fresh olive oil.

Note

Store in a cool place in the winter, or in the fridge during the warmer months. The partidges will keep for up to 1 month.