Partridge Alentejo Style

The bird that Alentejo knew how to keep for the table

Partridge has always been one of 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 perfumed with herbs, Alentejo-style partridge is a recipe of patience and knowledge — the kind of dish made on Sundays to gather 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 cow's butter
• Juice of half a lemon
• 1 medium onion
• 1 bay leaf tip
• Parsley to taste
• White pepper to taste
• Salt to taste
• Cordovil Extra Virgin Olive Oil – Herdade do Estacal to taste

Preparation

1. Cut and debone the partridges. Place the bones in a pot with the onion, parsley, and bay leaf and simmer in water for 2 hours to form 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 boils.
4. Add the partridge pieces, Vidigueira Grande Escolha Branco DOC white wine, and lemon juice. Adjust 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 stream of Cordovil Extra Virgin Olive Oil – Herdade do Estacal.

Notes and suggestions

The secret to this recipe lies in the long bone broth — the longer it simmers, the deeper and more aromatic the sauce becomes. The touch of lemon at the end is essential to balance the richness of the stewed partridge. Always use 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 meal, serve with a regional platter of Alentejo Paínho, Alentejo Black Pork Chouriço, and Creamy or Cured Sheep's Cheese. For dessert, the Extra Pumpkin Sweet finishes the meal with a traditional and aromatic touch.

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

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