| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Andalusian | Jash01 | 2 | Servings |
INGREDIENTS
| 1 | Red onion | |
| 2 | Whole Partridge | |
| 2 | Bay leaves | |
| 1/4 | c | Good sherry vinegar |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 3/4 | c | Fine sherry |
| 1 | c | Rich partridge or chicken |
| stock | ||
| 3 | Garlic cloves | |
| 3 | Bay leaves | |
| 1/3 | c | Olive oil |
| 6 | Whole cloves | |
| 1/4 | c | Golden raisins |
| 12 | Whole Peppercorns |
INSTRUCTIONS
Slice onion thinly and loosely fill cavity of the birds along with a bay leaf. Rub the vinegar over the birds. Season generously with salt and pepper. Place the birds, remaining vinegar, any remaining onions and rest of ingredients in an earthenware dish, cover and place in a preheated 325 degree oven for 1 1/2 to 2 hours or until birds are very tender. Allow birds to cool in the cooking liquid. Remove, cut into serving pieces and serve with olives, figs and a rich salty cheese such as feta. This recipe yields 2 to 4 servings. Recipe Source: THE JOHN ASH SHOW with John Ash From the TV FOOD NETWORK - (Show # JA-9761 broadcast 03-15-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-18-1997 Recipe by: John Ash Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 507
Calories From Fat: 322
Total Fat: 36.6g
Cholesterol: 0mg
Sodium: 158.9mg
Potassium: 249.7mg
Carbohydrates: 23.5g
Fiber: 1.7g
Sugar: 10.7g
Protein: 1.1g