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Pickled Partridges
Pickled Partridges
added by Georgee

Another recipe from times gone by Its years since I had any.They were always very good.Something quite different.

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Servings
  • !/2 a bird with a salad
Ingredients
  • 12 old partridges 6 whole cloves
  • 1 medium carrot 1 head of garlic
  • 1 medium sized onion Half a teaspoon of salt
  • 4 Bay leaves 4 pints good cooking oil
  • 24 Peppercorns 4 pints vinegar (unspiced)
  • a sprig of thyme
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Directions
In a thick based deep pan. Braise the partridges cut in half (head to tail) or whole .With a little of the oil adding the carrot and onion sliced,bay leaves,peppercorns, thyme,garlic and the cloves and salt.When the birds are nicely brown pour on the remaining oil and the vinegar and cook gently until the birds are soft and tender.Allow to cool until they can be handled and pack into a deep clean earthen ware crock.Heat up the sauce strain over the birds in the crock seeing that they are well covered.Cover over and tie down and store in a cool dark place ,they are much better kept a few weeks and will keep well until the next summer.When some are wanted for use shake the crock gently to disperse the oil floating on the top.Alittle of the sauce may be used as a salad dressing.The birds should be served as cold as possible.Old birds are best for this recipe Pigeons and rabbit also work well this way.Georgee says try it.
4 replies
Replied on

i only brought one at the farmers market... but i did buy a pear to go with it...if you have any ideas i would be greatful... yours truly a beginner

Replied on

I will try it when I get some old birds but why so much oil? Doesn't it just float on top of the vinegar?

Replied on

I know Michelle.It is a great advantage to have farming pals and also keep on the right side of the keepers.Tennants shoot day is usefull.Georgee

Replied on

Another original recipe from the super Georgee!! Not sure I will be able to try this one as the partridges our butcher gets are not in ready supply!!

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