Sierra Morena style partridges
Difficulty: Media
6 parrots, 3 carrots, a garlic tooth, an onion, aromatic herbs (laurel, thyme and parsley), a glass of brandy, a liter of broth, half a glass of milk cream, salt pepper and extra virgin olive oil.
Preparation
It's clean and the partridges are washed. We put on the fire a pot of oil mud and when it is hot we soften the carrots, once clean and cut into slices, the tincada onion and the chopped garlic.
We sprinkle the partridges with salt and pepper, and we incorporate them into the saffrito so that they may also be shrewd in it. The brandy is poured over them and we turn it on to flame them. Once the flame is off, we add the broth to the stew. We add the branch of aromatic herbs, we cover the casserole, and we cook 35 minutes.
If you want the cooking to be slower, we will place a dish with water on the pan. Once cooked the partridges are removed and reserved. We pass the salsa through the pasapurés, and it returns to the casserole, it adds the milk cream and moves a few minutes. We put in the partridges, we cook all six more minutes, and we serve in the same casserole.
