| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 4 | Partridge | |
| 2 | c | Red wine vinegar |
| 1 | T | Fennel seeds |
| 1 | Clove garlic | |
| 3 | c | Extra virgin olive oil, plus |
| 4 T | ||
| 1 | lb | Medium asparagus |
| Zest and juice of 1 lemon | ||
| Salt and pepper, to taste |
INSTRUCTIONS
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@sover.net> on May 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 580
Calories From Fat: 408
Total Fat: 46.3g
Cholesterol: 6.7mg
Sodium: 1683.4mg
Potassium: 1089.1mg
Carbohydrates: 16.9g
Fiber: 6.9g
Sugar: <1g
Protein: 9.6g