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Andalusian Partridge

Andalusian PartridgeComments:
This recipe, attributed to one John Ash, is rich in Mediterranean character, and will be all the more so if you serve it with some tasty accents from that part of the world. Try figs, olives, and a crumbly, salty cheese (like feta) - and wash it all down with some Rioja or Chianti. When you're going to cook in this style, you'll feel best if you've killed the birds using a fine Spanish shotgun! For an interesting tour of Andalusia, visit www.Andalusia.org.

  • 2 whole partridges
  • 1 large red onion
  • 2 bay leaves
  • 1/4 cup of high quality sherry vinegar
  • salt and freshly ground black pepper
  • 3/4 cup of fine sherry
  • 1 cup of rich partridge Or chicken stock
  • 3 large cloves of garlic
  • 3 bay leaves
  • 1/3 cup olive oil
  • 6 whole cloves
  • 1/4 cup golden raisins
  • 12 whole peppercorns

Preheat your oven to 325F. Slice the onion thinly and loosely, and use it, along with the bay leaf, to fill the cavity of the birds. Rub the vinegar over the birds and season generously with salt and pepper. Place the birds, any remaining vinegar, any remaining onions and the rest of the ingredients in an earthenware dish, cover, and place in the preheated oven for 1-1/2 to 2 hours or until birds are very tender. Allow the birds to cool in the remainin liquid. Remove them, cut them into serving pieces.

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