Pickled partridge with black truffle

Difficulty: ★★★


  • 2 Partridges.
  • 1 Onion.
  • 2 Carrots.
  • 2 Leeks, (white part).
  • 8 Garlic cloves.
  • 2 Bay leaves.
  • 1 Bunch thyme.
  • 1 Bunch rosemary.
  • 8 Black pepper grains.
  • 150 ml. White wine.
  • 150 ml. Wine vinegar.
  • 600 ml. Poultry broth.
  • Olive oil (Bajo Aragón C.O.).
  • Black truffle.

Category: Main course


Clean partridges and remove feathers. Truss them, season and coat with flour. Chop the onion and leek into fine julienne, slice peeled carrots. Fill a pot with oil to a depth of approximately 6 cm in a Magefesa Star Pressure Cooker, brown partridges all sides evenly, remove and keep.  Add vegetables and poach medium heat until soft. Add aromatic herbs, spices, white wine and vinegar and boil for a short time.
Return sealed partridges to the pot, cover with poultry stock and close the pressure cooker. Let the cook high-heat until getting maximum pressure, slow power down to minimum and keep for 30 or 35 min. When steam pressure is freed, open the pressure cooker and grate the black truffle. Let it cool until it can be kept in the fridge. They can be served cold or warm.
It is advisable to let it rest at least for a day, so that tastes and aromas mix.  Partridges’ cooking time may vary depending on the type of poultry used. Hunting savage partridges are much tougher than the farm ones.