Spanish cuisine · Meat & Kebab

Toledo-Style Braised Partridge

Partridges from Toledo, braised whole until tender with onion, bay leaf and garlic in white wine.

Ingredients · for 4 servings

• 4 partridges (oven-ready)
• 3 onions
• 1 head garlic
• 400 ml white wine
• 3 bay leaves
• 2 carrots
• 1 tsp black peppercorns
• 1 sprig thyme
• 3 tbsp white wine vinegar
• 100 ml olive oil
• Salt, pepper

Instructions

1. Pat the partridges dry inside and out, season generously with salt and pepper and tie with kitchen twine so they hold their shape while braising.
2. Heat the olive oil in a heavy pot and brown the birds all over for 10–12 min., then remove.
3. Cut the onions into thick rings, slice the carrots and braise them soft in the fat left behind, together with the halved head of garlic, for 12 min.
4. Deglaze with the vinegar and white wine, add the bay leaves, thyme and peppercorns, and put the partridges in breast-side down.
5. Braise covered over the lowest heat for 80–90 min., turning halfway through and adding a little water if needed, until the meat falls off the bone with a spoon.
6. Lift out the birds, strain the braising liquid through a sieve and reduce for 5 min., then serve the halved partridges with the sauce and braised vegetables.