Perdiz en Chocolate (partridge in chocolate)

6 Servings
100% would make this recipe for Perdiz en Chocolate (partridge in chocolate) again.

This is game at its best. The amazingly delicate sweet and sour balance is enlighteningly fresh. It refines the traditional harsh character of gamebirds and elevates it to a "once you had black, you never go back" level.

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Perdiz en Chocolate (partridge in chocolate) Ingredients

6 Partridges young and tender, cleaned and dressed	3 head Garlic
4 Carrots	2 Lemons
6 vsm Tomatoes	1/4 c Olive oil (approximate)
3 md Onions	2 tbs Flour
6 cloves	1 tbs Butter heaping tbsp
6 bay leaves	2 tbs Vinegar
2 red peppers	1 oz black chocolate
1/2 c Cognac	30 small onions
1 ,5c Dry white wine	1/2 cube of chicken stock
25 Toasted almonds peeled	1 Salt and pepper: to taste

Instructions for Perdiz en Chocolate (partridge in chocolate)

Preparations:
Preheat the oven to 205°C.
Cook the small onions in boiling water with some salt and wine vinegar until tender; strain and set aside.
Toast the 3 heads of garlic on the end of a fork over a gas flame until well browned (or roast garlic in hot oven).
Peel and mash garlic in mortar with peeled, toasted almonds. Stir in 1/2 teaspoon olive oil and 2 teaspoons flour (the blender is a modern alternative for your mortar and pestle).
Peel and slice carrots and onions.
Wash the inside cavity of the partridges with vinegar.
Rub the whole, cleaned partridges with olive oil, salt, and pepper, and put them in a lightly greased oven pan - with a dash of white wine on the bottom- together with the:
diced carrots,
sliced onions,
cloves
bay leaves,
red peppers,
small whole tomatoes

The roasting:
Roast in 205 degree oven for 20 minutes. Pour all the wine (with 1/2 cube of chicken stock mixed in) and half the cognac over birds and continue roasting at 150 until they are tender (the joints should move easily). The birds should be basted on and off.The total cooking time for young partridges is approximately 75 minutes.
When the partridges are roasted, remove them to an ovenproof serving dish. Sprinkle them with the juice of two lemons. Reheat the oven to 205°C.

The Sauce:
Strain the cooking juices into a saucepan.
Add the garlic-almond paste, a heaping tablespoon of butter, the chocolate and 4 tablespoons of wine vinegar.
Boil slowly for 6 to 7 minutes, continually stirring.
Add the rest of the cognac towards the end of cooking.
Season with salt and pepper.
Brown the small, pre-boiled onions in 2 tablespoons olive oil.

The dish:
Pour the sauce over partridges, add the browned onions and reheat the dish in the oven for 10 minutes, basting the birds with the sauce from time to t.

Serve:
With toasted bread fries or a boiled potato and some cooked vegetables as garnish. Best accompanied buy a rounded but clear red mountain wine such as Banyuls, Fitou or Enate.

Main Ingredient: Partridge.Cuisine: Spanish

Ingredient Insight - look inside this recipe

Almond

Bay Leaves

Butter

Carrots

Chicken Stock

Chocolate

Cloves

Flour

Garlic

Lemon

Olive Oil

Onion

Tomatoes

Vinegar

White Wine

Gamy Spicy Sweet and Sour Winter Thanksgiving Main Dish Partridge. Spanish festive fresh

for flavor and categorization

The cooking of the sauce is the higlight of the recipe and determines its final delicacy. Therefore: keep tasting as you season en finsh it! If small onions or shallots are not available, substitute them with canned artichoke hearts or boiled chestnuts. Strain and fry in olive oil before adding. You can mix some dried raisins in towards the end of cooking the sauce for an increased delicate sweet accent. The strained vegetables from the oven tray can serve as vegetables in a meat broth for a substantial winter soup. This recipe can be used for game birds other than partridge, but is not suitable for domestic fowl, such as chicken, unless it is older and well hung. [I posted this recipe.]