Partridge Alentejo Style

The bird Alentejo has long saved 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. Slowly cooked in a bone broth infused with herbs, Alentejo-style partridge is a recipe that calls for 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 simmer in water for 2 hours to make an aromatic broth.
2. In an 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. Season with salt and pepper.
5. When it comes to a boil, reduce the heat and simmer gently 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 generously with Cordovil Extra Virgin Olive Oil – Herdade do Estacal.

Notes and suggestions

The secret to this recipe is the long-simmered bone broth — the longer it cooks, the richer and more aromatic the sauce becomes. A touch of lemon at the end is essential to balance the richness of the braised partridge. Always use high-quality olive oil: our Cordovil Extra Virgin Olive Oil, with its fruity, aromatic profile, brings out the flavours of the dish.

For a complete meal, serve with a regional platter of Alentejo Paínho, Alentejo Black Pork Chouriço and buttery or cured sheep’s cheese. For dessert, Extra Pumpkin Preserve rounds off the meal with a traditional, aromatic touch.

Pairs perfectly with Herdade do Estacal Vidigueira Grande Escolha Branco DOC — fresh, with fruity notes that balance the sauce and the delicate flavour of the partridge.

"Alentejo-style partridge proves that game, when prepared with patience and fine ingredients, can become one of the noblest culinary traditions."

Also discover Hunter-style rabbit, another slow-cooked game dish.