Alentejo-style partridge

The bird that Alentejo knew how to preserve for the table

Partridge has always been one of the treasures of Alentejo hunting. In the open countryside between Vidigueira and Beja, these birds are part of the landscape and tradition. Cooked slowly in a bone broth infused with herbs, Alentejo-style partridge is a recipe of patience and know-how - the kind of dish made on Sundays to bring everyone together around the table.

Pairing: Vidigueira Grande Escolha Branco DOC – Herdade do Estacal | Cordovil Extra Virgin Olive Oil – Herdade do Estacal

Ingredients (serves 2)

• 2 partridges
• 2 tablespoons flour
• 1.5 dl Vidigueira Grande Escolha Branco DOC white wine
• 1 tablespoon butter
• Juice of half a lemon
• 1 medium onion
• 1 bay leaf
• Parsley, as needed
• White pepper to taste
• Salt, as needed
• Cordovil Extra Virgin Olive Oil – Herdade do Estacal, as needed

Preparation

1. Cut up and debone the partridges. Place the bones in a saucepan with the onion, parsley and bay leaf, and cook in water for 2 hours to make an aromatic broth.
2. In a cast-iron skillet, melt the butter and add the flour, stirring until lightly browned.
3. Strain the bone broth and add it to the butter and flour mixture, stirring until it comes to a boil.
4. Add the pieces of partridge, the Vidigueira Grande Escolha Branco DOC white wine and the lemon juice. Adjust the salt and pepper.
5. When it comes to a boil, reduce the heat and cook slowly until the sauce thickens and the partridges are tender - about 40 to 50 minutes.
6. Serve covered with the aromatic sauce, accompanied by sautéed or boiled potatoes drizzled with a generous splash of Cordovil Extra Virgin Olive Oil – Herdade do Estacal.

Notes and suggestions

The secret of this recipe lies in the long-cooked bone broth - the longer it cooks, the deeper and more aromatic the sauce becomes. The touch of lemon at the end is essential to balance the richness of the braised partridge. Always use a quality olive oil: our Cordovil Extra Virgin Olive Oil, with its fruity and aromatic profile, brings out all the flavors of the dish.

For a complete table, serve with a regional board of Alentejo Paínho, Alentejo Black Pork Chouriço and Buttery or Cured Sheep's Cheese. For dessert, Extra Pumpkin Jam rounds off the meal with a traditional, aromatic touch.

It pairs perfectly with Vidigueira Grande Escolha Branco DOC from Herdade do Estacal - fresh, with fruity notes that balance the sauce and the delicate flavor of the partridge.

"Alentejo-style partridge proves that game, when treated with patience and good ingredients, becomes one of the noblest traditions at the table."