Zaragoza style partridge stew | ||||
âPerdices en Pepitoriaâ |
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Ingredients for 4 people:2 big partridges 75 gr. of lard 1 glass of white wine Flour 1 tablespoon of chopped celery 2 cloves of finely chopped garlic 150 gr. of wild mushrooms in medium chunks 8 small onions 2 rashers of Serrano ham Salt and pepper Preparation:Clean the partridges well and cut each one in quarters. Put the lard in a pan and fry the partridge in it until brown. Remove from the heat. Sprinkle with ½ tablespoon of flour, salt and pepper and make sure to cover the partridges well. Put them back on the heat. Add the white wine, a glass of water, the onions, the mushrooms, the garlic and the celery. Cover the pan with a lid and cook on a slow heat for one hour, adding more water if it gets dry. Afterwards, put in an oven dish, cover with the Serrano ham and cook in the oven for a further 30 minutes on a medium heat. | ||||
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