Description
A flavorful twist on the traditional escabèche, featuring tender partridges marinated in a zesty sauce.
Ingredients
Scale
- 2 whole partridges, cleaned and dressed
- 1 cup olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 carrots, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup white wine vinegar
- 1 cup water
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the sliced onion and garlic, sautéing until they are soft and translucent, about 5 minutes.
- Add the sliced carrots and bell peppers to the skillet, cooking for an additional 5 minutes until they begin to soften.
- Carefully add the whole partridges to the skillet, browning them on all sides for about 10 minutes.
- In a separate bowl, mix together the white wine vinegar, water, smoked paprika, oregano, black pepper, salt, and bay leaf. Pour this mixture over the partridges in the skillet.
- Bring the liquid to a simmer, then reduce the heat to low, cover, and let it cook for 30-40 minutes, or until the partridges are tender and cooked through.
- Once cooked, remove the skillet from heat and allow it to cool to room temperature. Transfer the partridges and vegetables to a serving dish, and pour the cooking liquid over them.
- Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Before serving, garnish with fresh chopped parsley.
Notes
- For a spicier version, add sliced jalapeños or crushed red pepper flakes to the vegetable mixture.
- Serve with crusty bread or over a bed of rice to soak up the flavorful escabèche sauce.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg