Stuffed partridge with Sherry Vinegar vinaigrette

Ingredients (for 4 people):
2 partridges
2 large onions
2 bulbs of garlic
2 basil leaves
2 large carrots
1 stalk of celery
1 twig of thyme
1/2 Lemon Peel
10 cl of “CAPIRETE” Sherry Vinegar
1 L “CAPIRETE” Extra Virgin Olive Oil, salt and whole peppercorns

Preparation: This is prepared au bain marie. Season the partridges with salt and pepper and place them in a small saucepan with the vegetables. Cover them with the olive oil and Sherry Vinegar. Put the lid on and cook au bain marie for half an hour. When the partridges are well cooked, remove and place carefully on a dish. Cut them into halves and serve with the vegetables, the vinaigrette and a little extra virgin olive oil.

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