Bullfighter's Partridge Recipe
Ingredients
| 2 partridges (or 1 small chicken, pheasant, or rabbit) 50 g / 2 oz bacon, finely chopped | ||
| 50 g / 2 oz anchovies, finely chopped | ||
| Tomatoes | 2 Large, sliced | |
| Green pepper | 1 Large, chopped | |
| Chopped parsley | 1 Tablespoon | |
| Salt | To Taste | |
| black pepper | 1 | |
| 150 ml / 1/4 pt / 2/3 cup dry white wine | ||
| Ham slice | 2 | |
Directions
Stuff partridges with bacon and anchovies, then put them in an ovenproof casserole, surrounded by tomatoes and green pepper.
Add parsley, and season with salt and pepper.
Pour on wine, and cook in a moderate oven, 180°C/Gas Mark 4/350°F, for 1 hr.
Add a little more wine if necessary, although amount of liquid should be small.
Fry ham slices just before the partridges are done.
Place them on the ham, and serve immediately.
Add parsley, and season with salt and pepper.
Pour on wine, and cook in a moderate oven, 180°C/Gas Mark 4/350°F, for 1 hr.
Add a little more wine if necessary, although amount of liquid should be small.
Fry ham slices just before the partridges are done.
Place them on the ham, and serve immediately.
Chef
