Partridge Alentejo Style

Alentejo-style Partridge

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

Serving Suggestions: Regional platter with Alentejo Paínho, Alentejo Sausage (from black pork), and Creamy/Cured Sheep's Cheese from Herdade do Estacal. For dessert, choose Extra Pumpkin Jam.

Alentejo-style Partridge is an emblematic dish of Alentejo's gastronomic tradition, where game birds are combined with simple and flavourful techniques to create a recipe that is both rich and delicate. The slow cooking of the bone broth, perfumed with herbs, lends depth, while the acidic touch of white wine and lemon balances the flavours.

Ingredients (serves 2)

• Partridges 2
• Flour 2 tablespoons
• Vidigueira Grande Escolha Branco DOC White Wine 1.5 dl
• Butter 1 tablespoon
• Half a lemon (juice)
• Onion 1 medium
• Bay leaf 1 tip
• Parsley to taste
• White pepper to taste
• Salt to taste
• Cordovil Extra Virgin Olive Oil to taste

Preparation

1. Cut and debone the partridges. The bones, tied in a bundle with the onion, parsley, and bay leaf, are cooked for about 2 hours to form an aromatic broth.
2. In an iron pan, melt the butter and add the flour until lightly browned.
3. Strain the bone broth and add it to the butter and flour mixture, stirring until it boils.
4. Then add the partridge pieces, the Vidigueira Grande Escolha Branco DOC white wine from Herdade do Estacal, and the lemon juice. Adjust salt and pepper.
5. When it comes back to a boil, reduce the heat, allowing it to simmer slowly until the sauce thickens and the partridges are tender.
6. Serve the partridge covered with the aromatic sauce, accompanied by sautéed or boiled potatoes, drizzled with Cordovil Extra Virgin Olive Oil – Herdade do Estacal, if desired.

Wine Pairing

The Vidigueira Grande Escolha Branco DOC from Herdade do Estacal offers freshness and fruity notes that balance the sauce and the flavour of the stewed partridge.
The Cordovil Extra Virgin Olive Oil – Herdade do Estacal, fruity and aromatic, finishes the potatoes or the dish, enhancing all the flavours.
As an accompaniment, the regional platter with Alentejo Paínho, Alentejo Sausage (from black pork) and Creamy/Cured Sheep's Cheese enhances the gastronomic experience. For dessert, the Extra Pumpkin Jam completes the meal with a traditional and aromatic touch.

Nutritional Information:

Per serving (1 portion)

• Energy: 550 – 650 kcal
  
• Protein: 40 – 50 g
  
• Total fat: 30 – 40 g
  
• of which saturated: 10 – 15 g
  
• Carbohydrates: 15 – 25 g
  
• Sugars: 2 – 4 g
  
• Fibre: 1 – 3 g
  
• Salt: 1.8 – 2.5 g

The nutritional values presented are estimates calculated based on food composition tables and may vary depending on the ingredients used, cooking methods, and quantities actually consumed. This information is provided for indicative purposes.

Sources

Manuel Camacho Lúcio, Cozinha Regional do Baixo Alentejo
Traditional recipes from Baixo Alentejo

Traditional recipe from Baixo Alentejo, adapted by Herdade do Estacal for the blog “À Mesa com o Alentejo” (At the Table with Alentejo).