Tim Hayward is a renowned food writer and photographer based in London as well as a long-time Filson fan. With the upland bird season upon us, we’re always curious about new ways to prepare game birds. Today, Tim shares a new partridge recipe from his upcoming book with us.
Partridge escabeche is a fascinating technique devised by Spanish hunters, though similar recipes occur elsewhere in the world. It combines elements of pickling and classic canning to preserve small birds, taken during a glut, and store them safely through the winter in the years before refrigeration. Today we don’t need to preserve for a hungry season but the recipe still creates wonderful flavours and textures.
Ingredients
4 Partridges
75 g Olive oil
4 Onions
1 Carrot
8 cloves Garlic
5 g Sherry vinegar
125 g White wine
4 Bay leaves
2-3 sprigs Thyme
1 Sprig Parsley
10 Peppercorns
5 g Smoked paprika
Salt
Method
1. Clean the partridges and tie them with string so they keep their shape.
2. Brown the birds in olive oil in a cazuela or large, heavy casserole then lift them out and put them to one side
3. Peel and slice the onions, carrots and garlic. Add, along with the remaining ingredients, to the pot and boil for 3 minutes.
4. Pack the partridges into large preserving jars. Remove the solid ingredients from the pot with a slotted spoon and distribute between the jars then pour the hot liquid over the birds, ensuring it’s split equally between the jars
5. Top up the jars with hot water to ensure that the birds are well covered and seal them up.
6. Lower the jars into a large pan of boiling water and poach for 55 minutes.
7. Lift the jars, allow to cool and then refrigerate. Escabeche tastes good after two days storage and will remain excellent for up to 7 days. To serve, shred the meat from the carcasses, return to the liquid and reheat. Stir through cooked beans or lentils.
