Ingredients

Ingredients for 4 people: 4 partridges 4 medium carrots 4 garlic cloves 1 onion 1 glass of red wine (or full bodied sherry from Jerez) 1 wine glass of olive oil 2 bay leaves 12 black pepper corns Salt

Preparation

Pluck, gut and clean the partridges. Singe briefly over a flame to remove any remaining feathers.Add salt both inside and out and truss with string. Place the olive oil in an earthenware dish and gently fry the partridges until golden brown. Put to one side. Meanwhile, peel the garlic cloves and dice the onions.Wash and scrape the carrots and cut into slices.Then sauté the vegetables in the same oil as the partridges.Add the bay leaf and the pepper, along with the wine and a glass of water. Cover and cook slowly for about 2 hours, making sure they don't boil dry and adding a little water if necessary.Just as the cooking time is coming to an end, taste and add salt if required..

Presentation

In the same earthenware dish or on a serving dish. In both cases, always serve hot.