Partridge Alentejo Style

The bird the Alentejo knew how to bring to the table

Partridge has always been one of the Alentejo’s hunting treasures. In the open fields 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 skill—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 of flour
• 1.5 dl of Vidigueira Grande Escolha Branco DOC white wine
• 1 tablespoon of 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. Put the bones in a pot with the onion, parsley and bay leaf, and simmer in water for 2 hours to make an aromatic broth.
2. In a cast-iron frying pan, melt the butter and add the flour, stirring until lightly golden.
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 to taste.
5. Once 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, alongside 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. The touch of lemon at the end is essential for balancing the richness of the braised partridge. Always use a quality olive oil: our Cordovil Extra Virgin Olive Oil, with its fruity, aromatic profile, brings out all the flavours of the dish.

For a complete meal, serve with a regional platter of Paínho Alentejano, 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 flavour of the partridge.

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