Partridge under oil with asparagus salad

Yield: 1 Servings

Measure Ingredient
4 Partridge
2 cups Red wine vinegar
1 tablespoon Fennel seeds
1 Clove garlic
3 cups Extra virgin olive oil, plus 4 T
1 pounds Medium asparagus
Zest and juice of 1 lemon
Salt and pepper, to taste

Bring 6 quarts water to boil and add 2 tablespoons salt. Place partridge in water and boil softly until tender, about 45 minutes. Carefully remove and allow to cool. Remove legs from carcass and dry well. Place in a shallow baking dish. Remove breasts from carcass with first wing joint still attached. Dry well with a towel and place in a dish with the legs. (Make stock out of bones and cooking liquid). Pour vinegar over breast and leg pieces and add fennel seeds and garlic. Place in refrigerator 1 hour.

Remove breast and leg pieces from refrigerator, and remove pieces from vinegar. Pat dry and arrange loosely in large clear cookie jar. Cover with olive oil and refrigerate 2 days. (They will stay preserved this way for 2 months). To serve, remove 4 breasts and 4 legs and warm to room temperature. Blanch and refresh asparagus and toss with 4 tablespoons extra virgin olive oil and juice and zest of lemon. Season with salt and pepper and serve at room temperature. Yield: 4 servings Recipe by: Molto Mario MB1D21 Posted to MC-Recipe Digest V1 #620 by Sue <suechef@...> on May 26, 1997

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