Escabeche de Perdíz §

If you had so much fun hunting that you ended up with too many birds, this recipe will take care of a few partridges.

This is my mom’s recipe, so there aren’t exact quantities: please use your best cooking judgment! Also, feel free to change the vegetables, spices, and herbs based on your personal preference.

Ingredients §

• 8 partridges
• 3 carrots
• 2 onions
• 1 small bell pepper
• 2 cloves of garlic
• 1 teaspoon of whole black pepper
• Salt
• 1 bay leaf
• A small bunch of fresh herbs (e.g., oregano and thyme)
• 4 cups of sunflower oil
• 2 cups of white vinegar

Procedure §

• Pluk and clean the birds well.
• Put the birds in a big pot, along with the oil, vinegar, bay leaf, whole black pepper, and salt. Cook on medium heat for 1.75-2 hours.
• Add the peeled and sliced carrots, onions, bell pepper, garlic, and a small bunch of herbs. Cook until the vegetables are tender (around 30 min).
• Let it cool completely and store it in an airtight jar or tupper in the fridge.
• Serve cold, along with fresh bread or toast. Bones are removed individually before consumption.