Pickled partridge

Difficulty: ★★★


  • 4 Partridges.
  • 3 Medium Onions.
  • 1 Carrot.
  • 3 or 4 Garlic cloves.
  • 200 ml. White wine.
  • 125 ml. Sherry vinegar.
  • 100 ml. Extra virgin olive oil.
  • Poultry stock.
  • 1 Bay leaf.
  • 2 Cloves.
  • Some grains of red, black, white and green pepper.
  • Rosemary.
  • Thyme.

Category: Main course


Once the partridges are cleaned, chop the onion and carrot into thick strips. Heat extra virgin olive oil in a Magefesa fast pressure cooker; brown partridges, remove and reserve. Sauté the onions, carrot and garlic cloves for about 5 or 6 minutes.  Bring partridges back to the pot and set them on the sautéed vegetables. Pour the white wine and season with bay, peppers, rosemary, thyme and cloves.
Let it cook for a few minutes to evaporate the alcohol, and pour the vinegar and the rest of extra virgin olive oil. Cover partridges with chicken stock. Close the pot and cook over high heat until the working valve starts to release steam or rotate. At this very moment, reduce heat to the minimum required to keep pressure into the unit or until the working valve rotates slowly and uniformly. Start to count time, between 25 and 35 minutes.
Once time has elapsed, remove the unit from the heat source and wait until pressure is fully released before opening the pot. Check the doneness of partridges and, if correct, adjust seasoning and let them rest. Pickled partridges are usually served cold or warm, and it is recommended to let them rest for a few hours before consuming, even a couple of days so that the flavors blend well.