Marinated partridge salad with roasted vegetables and nuts – 55000 Recipes. Passion for food


Marinated partridge salad with roasted vegetables and nuts

If there’s one product that stands out when marinating, it’s Wild Game Meats. From deer or wild boar to partridges or quails, this “Marinated Partridge Salad” enhances the natural individuality of these meats.


  • 2 Partridges
  • 4 cloves garlic
  • 2 bay leaves
  • 1 clove
  • 1 sprig of thyme
  • 1 onion
  • 1 carrot
  • 1 cup olive oil
  • 1/2 cup sherry vinegar
  • 1 glass of white wine
  • Sol
  • Pepper
  • 1 mango
  • 3 oranges
  • 1 bag mixture
  • 3 oranges
  • Nuts c / s
  • Honey
  • 2 red peppers
  • Bread a little



Marinated partridge

  1. The partridges are cleaned and the barrels and pen are burned in the flame.
  2. They are left very clean, seasoned, they can be made whole, in quarters or halves, and in a pan with oil, over a moderate heat, they turn slightly red.
  3. Then place in a deep saucepan, add the garlic, onion and carrot stewed together, then add the white wine, vinegar, oil, bay leaf, cloves and thyme. Cook for about an hour until softened.
  4. To preserve them, put them in a tall bowl and cover them well with the marinade.
  5. When you want to serve the marinated partridge, remove it with a little juice and heat.

Fruit chopping:

  1. Peel the fruit and make cubes of the same size, store in a mixture of orange juice and water to avoid oxidation until use.

Roast the peppers:

  1. Place the red peppers on a baking tray sprinkled with salt and a thread of butter.
  2. Finally, put a centimeter of water on the pan and bake at 180ºc for 15 minutes, remove and turn, put another 10 minutes, remove from the oven and cover with a towel, after a few minutes peel them and cut into strips.

Make the dressing:

  1. Mix the orange juice with honey and olive oil to finish, if the orange does not have the desired taste, adjust with sugar, salt and vinegar.

Final preparation:

  1. In a plate place a stainless steel form in the central part, inside it we will introduce a few biscuits for bread, then we will introduce the vegetables from the marinade of the partridge, on this we will put a mixture and diced fruits, press so that everything is compacted To finish, place the roasted peppers and the partridge on top.
  2. Season with spices and sprinkle with some nuts.
  3. Garnish with some aromatic herb.

The trick: In order for the partridge to be as tender as possible when cooking, we must let it cook on a very low heat and always with the breasts facing the bottom of the pan. To peel the peppers, if we cover them with a film, the skin will rise and we will peel them comfortably.


Thanks for reading.
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