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Perdices de Sierra Morena


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6 partridges, 3 carrots, a clove of garlic, an onion, aromatic herbs (bay leaf, thyme and parsley), a glass of brandy, a liter of broth, half a glass of heavy cream, pepper, salt and extra virgin olive oil.



The partridges are cleaned and washed. We put an oil clay pot on the fire and when it is hot we fry the carrots, once clean and cut into slices, the carved onion and the minced garlic. Season the partridges with salt and pepper, and add them to the sauce so that they are also sautéed in it. The brandy is poured over them and we light it to flame them. Once the flame has gone out we add the broth to the stew. Add the sprig of aromatic herbs, cover the casserole, and cook for 35 minutes. If you want the cooking to be slower, we will place a plate with water on the casserole. Once cooked, the partridges are removed and set aside. We pass the sauce through the food processor, and return to the casserole, add the milk cream and stir for a few minutes. Add the partridges, cook for six more minutes, and serve in the same pot.