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Ingredients
- 1 lrg Red onion
- 2 whl Partridge
- 2 x Bay leaves
- 1/4 c. Good sherry vinegar Salt, to taste Freshly-grnd black pepper, to taste
- 3/4 c. Fine sherry
- 1 c. Rich partridge or possibly chicken stock
- 3 lrg Garlic cloves
- 3 x Bay leaves
- 1/3 c. Extra virgin olive oil
- 6 whl cloves
- 1/4 c. Golden brown raisins
- 12 whl Peppercorns
Directions
- Slice onion thinly and loosely fill cavity of the birds along with a bay leaf. Rub the vinegar over the birds. Season generously with salt and pepper. Place the birds, remaining vinegar, any remaining onions and rest of ingredients in an earthenware dish, cover and place in a preheated 325 degree oven for 1 1/2 to 2 hrs or possibly till birds are very tender. Allow birds to cold in the cooking liquid. Remove, cut into serving pcs and serve with olives, figs and a rich salty cheese such as feta.
- This recipe yields 2 to 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 2 servings | |
| Calories 555 | |
| Calories from Fat 323 | 58% |
| Total Fat 36.56g | 46% |
| Saturated Fat 5.12g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 207mg | 9% |
| Potassium 421mg | 12% |
| Total Carbs 34.6g | 9% |
| Dietary Fiber 2.4g | 8% |
| Sugars 22.25g | 15% |
| Protein 2.65g | 4% |
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