Instructions

Clean partridges and remove feathers, remove the inner parts, wash and set aside.Peel and chop the carrots into half moons. Peel and cut onions into strips. Mash or chop the garlic finely.
Heat olive oil in a Magefesa fast pressure cooker; when hot, brown the previously seasoned partridges. Once a golden brown, remove and keep. Sauté the julienned bacon in the same oil for 3 or 4 minutes, add the garlic and add the onion and carrot after a few seconds; sauté the whole for a few minutes. Bring partridges back to the pot, pour the sherry wine over and let the alcohol evaporate for a few seconds. Season with herbs, a bay leaf, cover with poultry stock or water and close the pot.
Cook it over maximum heat and wait until the working valve starts to release steam or rotate, depending on the model of pressure cooker used. At this very moment, reduce heat to the minimum required to keep pressure into the unit or the working valve rotates slowly and uniformly. Start to count time, between 25 and 30 minutes. After that time, remove the pot from the heat source and wait until the pressure is fully released before opening the unit. Check the doneness of partridges; if right, adjust the sauce seasoning and serve partridges carved into quarters.

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