Autumn Stew of partridge

Product :saffron
Category : meats & birds
Nº of Portions :2
Origin : Spain
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Allow the partridges to sit, uncovered or lightly covered, in the refrigerator for 2-3 days. This helps to tenderize the meat and allow the flavour to develop. Heat the oil in a deep casserole, then brown the birds on all sides. Add the chopped onion, garlic and bay leaves and cook until the onion is wilted. Add the peppercorns, wine, carrot, pearl onions, saffron Safinter infusion and salt. Cover tightly and simmer about 1 hour, or until the partridges are tender. Parboiled, cubed or whole new potatoes may be added for the last 15 minutes of cooking.
Advice :
30 saffron filaments Safinter infused in 15ml of white wine
15 ml of white wine
2-4 partridges, split in half
60 ml olive oil
1 large onion, chopped
6 garlic cloves, peeled and crushed
2 bay leaves
6 peppercorns crushed
250 ml dry white wine
1 carrot, sliced
8 small pearl onions peeled

Safinter S.A., C/ Teodoro Roviralta 21-23 08022 Barcelona (Spain) Tel. +34 93 212 04 22

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