How to prepare stewed partridges


Among the numerous species of small game in our country, the partridge is the queen. This bird belonging to the order of the hens lives in dryland farming areas and reaches more than 30 centimeters in length. It has a beak and red legs and its plumage is ashen-colored; His body is bulky in contrast to the small head. However, these characteristics vary by type, as there are numerous varieties. The red partridge Common is the most frequent in Spain. Its feathers I am very colorful with very bright tones in the neck and head. It has a beautiful bright red beak and legs. The white partridge is the one with the white plumage except for the wings that are black. It can be found in the Pyrenees. Although its consumption is more frequent in hunting season, the partridge can be acquired throughout the year since it is bred industrially in captivity.

Medium difficulty Ingredients:
  • 2 partridges
  • 2 sprigs of fresh thyme
  • 2 bay leaves
  • 100 ml Of olive oil
  • 100 ml of fragrant wine
  • 2 scallions
  • 2 whole garlic heads
  • 4 medium carrots
  • Salt and black pepper
You will need to:
  • Salt
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Clean very well The partridges and singe them if necessary, to remove the remains of plumage. Pepper them inside and out and tie them with a white kitchen thread.


Peel the sliced ​​carrots, peel the scallions and cut them into julienne, wash the garlic heads. Put the oil in a saucepan and add half of the scallions and carrots.


Place partridges on top -With the breast down- and cover with the rest of the chives and carrots, the whole garlic heads, the bay leaf, the peppercorns, the salt and the thyme sprigs. Water with the wine and a glass of water.


Cover the pan and simmer for about 2 hours or until the partridges are tender. If necessary, add some water during cooking.


Grind salt if necessary, untie the partridges, cut them in half and serve them hot. You can add some sliced ​​potatoes 25 minutes before finishing the stew.

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  • It is preferable that the partridges are young since their meat is much more tender
  • Half partridge per serving is recommended