Delicious Recipe For Red Partridge With Wine

If you are looking for an alternative to your usual meals, then with the help of this article you can try a new recipe for new poultry. This recipe for red partridge with wine is an excellent dish. The recipe originates from Toledo in Spain, and it contains typical elements of Spanish cuisine, including wine.

You can make your very own dish with red partridge with wine by following these steps, thereby allowing you to add something new and healthy to your usual diet.

Red partridge with wine: Origin and characteristics

If you are not familiar with Spain, then we can tell you that Toledo is a Spanish city where this recipe originates. Among other things, the city is famous for its wine production. If you love Spanish cuisine, you will find this new recipe irresistible!

Now you are probably thinking about how you can benefit from consuming this kind of animal protein.

First of all, it is well known that the fat in this type of white meat is lower than in other animal meat. It is also healthier in terms of triglyceride, cholesterol and artificial substances.

Red partridge with wine, or even with other ingredients, is healthy meat that is extremely nutritious and you can also add other fresh ingredients of your choice.

How to make red partridge with wine

Before you start, consider the following tips:

It is very important that you are aware of what you are eating and that you are not gripped by your impulses in everyday life. If you neglect the quality of the food you eat, you have a higher risk of suffering from various diseases. Your body is the first to suffer from the consequences of your bad habits. 

To prevent this from happening , start eating better food. We recommend these simple tips, which are easy to follow:

1. Eat less red meat

This type of meat contains lots of protein, but in the process of breeding, selection, slaughter and distribution, there are too many pathogens and substances that worsen the quality of the final product you eat. All this degrades your health.

We recommend that you only eat red meat once a week.

2. Use olive oil

If you need to make recipes where you need to sauté, use olive oil.

This vegetable oil is one of the healthiest and most nutritious choices. It is also less likely to oxidize at high temperatures.

Recipe for red partridge with wine

Ingredients 

• 1 skinned and deboned partridge (approximately 500 g)
• 2 small onions
• 2 cloves garlic
• 5 bay leaves
• 1 tbsp. black pepper
• 2-3 potatoes
• 250 ml white wine
• 1 liter of water
• 2 branches rosemary
• 250 ml vegetable broth
• 1 tbsp. salt (15 g)
• Liver from partridge and chicken (for the sauce)

Course of action

• Start by cutting the partridge. The size depends on your preferences. Clean the meat and set it aside.
• Peel and cut the onions into very thin slices.
• Put the red partridge and the onions in a saucepan of water and bring to the boil.
• Add garlic, bay leaves, salt and pepper.
• Do not forget to add white wine. Pour it into the pan, put the lid on and cook for 30 minutes. 
• When the time has elapsed, turn down the heat until the excess liquid is reduced. About 1/5 liquid will be enough.
• Take the partridge thighs, put them in a bowl and season them with salt, pepper and other herbs.

• Bake them in the oven for 40 minutes at 90 degrees. 

The accessories

• Once the partridge legs are thoroughly fried, do the same with the potatoes.
• Put the potatoes in the oven at the same temperature for 40 minutes – without peeling the potatoes. 
• Take out the potatoes, let them cool for a while, peel them and add the vegetable broth to the potatoes to make a puree without lumps.
• When you are about to finish, make a quick sauce that can be poured over the partridge. It consists of the following ingredients: White wine, salt, pepper, skin from the onions and liver from red partridge and chicken.
• Start by sautéing the ingredients and then blending it all together with salt and pepper. When you are ready to serve the dish, heat the sauce that should accompany your delicious dish consisting of red partridge with wine.