📝 About This Recipe
Hailing from the historic hills of Toledo, this classic Spanish stew transforms the lean, wild partridge into a tender masterpiece of Castilian gastronomy. Slow-cooked in a silky emulsion of extra virgin olive oil, dry white wine, and aromatic vinegar, the meat becomes incredibly succulent while absorbing the deep fragrance of cloves and bay leaves. It is a timeless dish that celebrates the rustic elegance of the Iberian countryside, offering a sophisticated balance of acidity and richness.
🥗 Ingredients
The Game
- 4 pieces Wild Partridges (cleaned, plucked, and trussed with kitchen twine)
- to taste Sea Salt (fine grain)
- 10-12 pieces Black Peppercorns (whole)
The Aromatics and Vegetables
- 1 cup Extra Virgin Olive Oil (use a high-quality Spanish Picual or Arbequina)
- 2 heads Garlic (whole heads, outer papery skin removed but cloves left unpeeled)
- 2 large White Onions (finely julienned)
- 3 medium Carrots (peeled and sliced into thick rounds)
- 3 pieces Bay Leaves (dried)
- 4 pieces Cloves (whole)
- 3 sprigs Fresh Thyme (tied together)
The Braising Liquid
- 1 cup Dry White Wine (ideally an Airén or a dry Sherry like Fino)
- 1/2 cup Sherry Vinegar (Vinagre de Jerez for authentic acidity)
- 2 cups Chicken or Game Stock (low sodium, kept warm)
👨🍳 Instructions
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1
Pat the partridges dry with paper towels. Season them generously inside and out with sea salt and freshly cracked black pepper.
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2
In a large, heavy-bottomed clay pot (cazuela) or Dutch oven, heat the extra virgin olive oil over medium-high heat until shimmering.
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3
Carefully place the partridges in the oil. Sear them on all sides until they develop a deep, golden-brown crust, about 8-10 minutes in total. Remove the birds and set aside on a plate.
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4
Reduce the heat to medium. In the same oil, add the two whole heads of garlic (sliced horizontally across the top to expose the cloves) and fry for 2 minutes until fragrant.
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5
Add the julienned onions and sliced carrots to the pot. Sauté slowly for 10-12 minutes until the onions are translucent and starting to caramelize.
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6
Toss in the bay leaves, whole peppercorns, cloves, and the thyme bundle. Stir for 1 minute to release the essential oils of the spices.
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7
Deglaze the pot by pouring in the Sherry vinegar. Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pot. Let the vinegar reduce by half.
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8
Pour in the dry white wine and let it simmer for 3-4 minutes to allow the harsh alcohol aroma to evaporate.
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9
Return the partridges to the pot, nestling them snugly among the vegetables. Pour in the warm stock until the birds are at least two-thirds submerged.
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10
Bring the liquid to a very gentle boil, then immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid.
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11
Simmer very gently for 60 to 75 minutes. The exact time depends on the age of the birds; they are done when the meat is tender and starts to pull away from the bone.
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12
Halfway through cooking, carefully turn the partridges over to ensure even braising.
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13
Once tender, remove the lid and increase the heat slightly for 5 minutes if the sauce needs thickening. The sauce should be glossy and emulsified.
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14
Taste the sauce and adjust the salt or add a splash more vinegar if you prefer a brighter finish. Remove the thyme sprigs before serving.
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15
Let the dish rest for at least 15 minutes before serving to allow the juices to redistribute within the meat.
💡 Chef's Tips
If using farm-raised partridge, reduce the cooking time by 15-20 minutes as the meat is less lean than wild game. This dish is significantly better if made 24 hours in advance and reheated gently; the flavors marry and the vinegar mellows beautifully. Do not peel the garlic cloves; the skins keep the garlic from disintegrating and add a unique earthy sweetness to the sauce. If the sauce feels too thin, blend one of the cooked carrots with a spoonful of the liquid and stir it back into the pot. Always use a high-quality Sherry vinegar; cheap substitutes will make the dish taste overly sharp rather than complex.
🍽️ Serving Suggestions
Serve with thick slices of crusty Manchego bread to soak up the exquisite vinegar-infused sauce. Pair with a robust Spanish red wine, such as a Crianza from Ribera del Duero or a mature Rioja. Accompany with a side of 'Patatas a lo Pobre' (poor man's potatoes) or a simple buttery mash. A side of sautéed wild mushrooms or oyster mushrooms complements the gamey notes of the partridge. Finish the plate with a sprinkle of fresh flat-leaf parsley for a pop of color and freshness.