Recipes

Andujar Gastronomy

Andujar Recipes
Partridge with vinegar

 

Description

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.

Ingredients

  • 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

Preparation

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