Pickled red-legged partridge salad - Saborea España

Pickled red-legged partridge salad



Once the partridges have been cleaned, put all the raw ingredients in a casserole and cook.
Once the partridges are tender, leave to cool and keep in the cooking broth. At least 48 hours, after which time the partridges should be boned.


Vegetable hash from La Mancha

Chop the green pepper into pieces of approximately 1cm x 1cm and fry in a frying pan with a little olive oil, peel the tomatoes and chop them, once the pepper has fried add the tomato and leave to reduce, season with salt and sugar.Red pepper emulsion. Roast the peppers, peel them and with the flesh of the pepper, mash and emulsify with garlic oil. With the help of a ring, assemble the salad, placing a mixture of lettuces. At the bottom, the vegetable hash and partridge.


  • 2 partridges
  • 400 g rice
  • olive oil s/c
  • wine vinegar s/c
  • 2 bay leaves
  • water s/c
  • 5 black peppercorns
  • salt s/c
  • 3 cloves of garlic

Manchego ratatouille
  • 1 kg and ½ ripe tomatoes
  • 750 g green peppers
  • Olive oil s/c
  • olive oil s/c
  • salt s/c
  • sugar s/c

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