If you’re seeking an alternative for your usual dishes, then today you can try a new recipe with a different bird. This red partridge recipe with wine is a great dish to add to your diet. This recipe is from Toledo (Spain), and it has typical elements of Spanish cuisine, including wine.
Go ahead and make it on your own by following these steps, and try adding something new and healthy to your usual diet.
Origin and Characteristics of Red Partridge with Wine
For the people who are reading this article and are not familiar with Spain, Toledo is a Spanish town where this recipe originated from. This town is famous for its wine production, among other things. So, if you’re a lover of Spanish cuisine, you will find this new recipe irresistible!
You may be wondering: How can you benefit from consuming this type of animal protein?
To prevent this from happening, start by eating better food options. We recommend following these simple tips that are easy to apply:
1. Eat less red meat.
This type of meat has many proteins. However, in the process of breeding, selection, slaughter, and distribution, there are too many pathogens and substances that worsen the quality of the final product you eat. All this diminishes the quality of your health.
Therefore, try to eat it only once a week.
2. Use olive oil.
If you’re going to make recipes that require to be sauteed or heated with oil, use olive oil.
This vegetable oil is one of the most healthy and nutritious options. Also, it’s less likely to suffer from oxidation at high temperatures.
This recipe requires the combination of cooking methods that include using a pot and the oven.
Ingredients:
1 skinned and de-boned partridge (approximately 500 g)
2 small onions
2 cloves of peeled garlic 5 laurel leaves
1 tablespoon of ground black pepper
2 or 3 potatoes
1 cup of white wine (250 ml)
4 cups of water (1 liter)
2 branches of rosemary
1 cup of vegetable broth (250 ml)
1 tablespoon of salt (15 g)
Liver of partridge and chicken (for the sauce)
Directions:
The first thing you need to do is cut the partridge into pieces. The size depends on your preferences. Clean and set to the side.
Later, peel and cut the onions into very thin slices. Also, set the onion skin to the side.
From this point, add the red partridge and onions into a pot with water and start cooking. Add the garlic, laurel, salt, and pepper.
Don’t forget to add the white wine. Pour it inside the pot, place the lid on top, and cook for 30 minutes.
Once that time is up, lower the heat until the excess liquid reduces. Around 1/5 of liquid would be enough.
Take the red partridge thighs, put them in a bowl and season with pepper, salt, and other green herbs.
Cook in the oven for 40 minutes at 90 ºC or 200º F.
Once you the red partridge thighs are thoroughly baked, continue to do the same but with the potatoes.
Sets the oven to the same temperature and time, and place the potatoes inside without peeling them.
Within minutes, take them out, let them cool down a bit, peel them and add the vegetable broth to the potatoes to make a purée without any lumps.
Once you’re about to finish, make a quick sauce to place on top of the red partridge. It consists of the following ingredients: white wine, salt, pepper, onion peels and the liver of red partridge and chicken.
Start by sauteing it, then blend everything with salt and pepper. Once you’re ready to serve it, heat up the sauce to accompany your delicious red partridge with wine.
Enjoy!
All cited sources were thoroughly reviewed by our team to ensure their quality, reliability, currency, and validity. The bibliography of this article was considered reliable and of academic or scientific accuracy.
Antunes I, Coimbra M, Ribeiro A, Ferreira J et al. Nutritional value of meat lipid fraction from red-legged partridge (Alectoris rufa) obtained from wild and farmed specimens1. Poult Sci. 2019 Feb 1;98(2):1037-1046.
