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Which area of Spain is it typical?

Autonomous region:
Castile-Leon

Castilla y León


Preparation

Ingredients

Ingredients for 4 people: 2 partridges 1/2 cup of olive oil 1/2 cup of white wine 1 medium-sized onion 1/2 cup of vinegar 1 cup of water 400g of carrot 4 cloves of garlic 1 sprig of time 1 sprig of parsley 2 bay leaves salt 1 teaspoon of peppercorns

Preparation

Clean the partridges, washing them well and salting them inside and out. Heat the oil in a casserole and brown the partridges. Add the chopped onion, the rounds of carrot, the aromatic herbs, the cloves of garlic, salt and the peppercorns. Cook together for 10 minutes. Add the wine and vinegar, cover and cook on a medium heat for another 10 minutes. After this time, add water until the partridges are half covered. Cook for 1,1/2 hours on a low heat, until the meat is tender. Remove the partridges and skin and de-bone them.

Presentation

Put the chopped meat into a container, preferably an earthenware or glass one, and cover with the sauce.

More information

Recipe information

Category:
Second course

Season:
Otoño-Invierno

Nutritional information

Energy:
Average

Cholesterol:
0

Mono-unsaturated fatty acid:
High

Fibre:
High

Calcium:
High

Vitamin C:
High




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