Marinated
partridge
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Ingredients: 6
partridges
6 cloves of garlic
12 g. pepper
6 bay leaves
Crismona 12-year balsamic reserve
vinegar and Extra Virgin Olive
Oil
Thyme
Tarragon
Salt
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Preparation:
Clean, season and
tie the partridges so that they
do not lose their shape. Fry in
abundant olive oil and put them
in a pan with the breast facing
downwards. In a separate pan, fry
the garlic together with thyme,
bay leaves, pepper and
tarragon. Put all the ingredients
together and cover with water and
¾ vinegar. Simmer until tender.
Refrigerate for at least 24 hours
before serving.
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