Pickled partridges. Pickled partridges.

Perdiganyes Escabetxades


Recipe name
Perdiganyes Escabetxades
Winter, Autumn

Perdiganyes (the name comes from northern Catalonia) are young partridges less than a year old. There are a couple of different varieties in our forests: grey and red species, the red partridge is slightly larger than the grey. There are many different types of escabeche or marinated foods… almost as many as there are people who make them.

Ingredients for 4 people
4 young partridges, salt, 1 onion, 1 garlic bulb, 1 carrot, 1 leek, 1 sprig of thyme, 1 sprig of rosemary, 1 sprig of marjoram, 1 bay leaf, a few black peppercorns, a few juniper berries, 2 cloves, olive oil, 2 dl white wine vinegar, 2 dl mineral water

Pluck the young partridge well and remove the entrails. Singe over a flame. Tie with twine so it keeps its shape throughout cooking. Heat some oil in a pan. Season the birds and brown them in the pan. When they are golden brown, lower the heat and add the finely-sliced onion, the garlic bulb, the carrot and leek cut into slices, the white wine, water, herbs and spices. Top up with olive oil and cook over very low heat until the partridges are soft. Remove from the heat and leave to stand for a couple of days so the flavours all merge. To serve, cut the twine, and accompany the dish with its own sauce marinade.