Difficulty: Media
Pastel de Perdiz
Recipe
Ingredients
4 partridges, 400 g of lard, garlic, onion, parsley, ginger and ground pepper, 2 deciliters of fresh wine, 2 deciliters of dry wine, 2 deciliters of brandy, 1 truffle, heavy cream, 10 g of bacon, olive oil, hunting background.
Preparation
The partridges are cleaned, washed, dried and the livers reserved. The partridges are sautéed in olive oil. When they brown a little, cover with the game stock and cook until tender. They are drained, cooled, boned and reserved. Put the lard in the pan to heat and, when it is hot, add the finely chopped onion, the garlic, the clean and minced ginger and the bacon. Once dispensed, add the livers, take a few turns and add the liqueurs and reserved partridge meat. When they reduce a little, add the cream and truffles with their juice. Cook over low heat for about 30 minutes. It is rectified with salt and pepper and everything is crushed very well until it is well crushed. It is passed through a strainer into some molds and left to cool for 24 hours. Serve with a little drizzled oil on top.
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