Partridge Under Oil with Asparagus Salad

Name: Partridge Under Oil with Asparagus Salad
Prep time: 2 d 2 h
Cook time: 2 d 2 h
Total time: 2 d 2 h
Yield: 4
Cuisine: Global
Ingredients: 454 grams asparagus; 710 milliliters extra virgin olive oil plus 4 tablespoons; 1 Tbsp fennel seeds; 1 clove garlic; 1 Zest and juice of lemon; 4 partridge; 473 milliliters red wine vinegar; 4 servings Salt and pepper to taste

Partridge Under Oil with Asparagus Salad is a gluten free, dairy free, and primal recipe with 4 servings. One serving contains 1146 calories, 165g of protein, and 48g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. A mixture of partridge, juice of lemon, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes around 50 hours. It works well as a pricey main course.

Instructions

Bring 6 quarts water to boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

Place partridge in water and boil softly until tender, about 45 minutes. Carefully remove and allow to cool.

Ingredients you will need

Partridge

Water

Remove legs from carcass and dry well.

Place in a shallow baking dish.

Equipment you will use

Baking Pan

Remove breasts from carcass with first wing joint still attached. Dry well with a towel and place in a dish with the legs. (Make stock out of bones and cooking liquid).

Ingredients you will need

Stock

Pour vinegar over breast and leg pieces and add fennel seeds and garlic.

Ingredients you will need

Fennel Seeds

Vinegar

Garlic

Place in refrigerator 1 hour.

Remove breast and leg pieces from refrigerator, and remove pieces from vinegar. Pat dry and arrange loosely in large clear cookie jar. Cover with olive oil and refrigerate 2 days. (They will stay preserved this way for 2 months). To serve, remove 4 breasts and 4 legs and warm to room temperature. Blanch and refresh asparagus and toss with 4 tablespoons extra virgin olive oil and juice and zest of lemon. Season with salt and pepper and serve at room temperature.

Ingredients you will need

Olive Oil