Partridge in wood-fired oven

Pairing with Casa D'Almear Red Wines 
casa d'almear . classic vineyards
The recipe

Partridge in wood-fired oven, new potatoes with thyme, candied cherry tomatoes in rosemary oil.

A generous composition of rich, authentic and engaging flavours. Partridge in a wood-fired oven with new potatoes flavoured with thyme, and cherry tomatoes dressed in rosemary oil, combine harmoniously with the elegance of Casa D'Almear Selection Red Wine.

INGREDIENTS

For the brine:

  • 60g kosher salt
  • 1 litre hot water
  • 1 bay leaf
  • 5g dry thyme
  • 1 small bunch of fresh rosemary


For the partridge:

  • 1 partridge with skin
  • 30g softened butter
  • 250ml chicken broth
  • Half a carrot
  • Half an onion
  • 2 garlic cloves
  • 10g thyme

Candied cherry tomatoes in rosemary oil:

  • 500g cherry tomato
  • 250ml olive oil
  • 10g salt
  • 10g sugar
  • 3 cloves garlic
  • 2 bay leaves
  • 5g black peppercorns
  • 10g rosemary
Preparation Mode

Combine all the ingredients for the brine in a pot. Bring to a boil and simmer for about 2 minutes. Remove the brine from the pan and allow to cool completely to room temperature.

Place the partridge in the brine, making sure it is completely submerged. Cover everything with cling film and let cool for 8 hours.

Remove the partridge from the brine, dry very well with kitchen paper, and let stand at room temperature for about 30 minutes.

Preheat the oven to 200ºC. Place diced carrots and onions, garlic and thyme in a crockery pan covering the bottom.

Place the partridge with the breast up, brush generously with the butter, and add the broth. Cover with kitchen foil and cook in the oven for approximately 20 minutes. Remove the foil and cook for another 5 minutes until golden brown. Remove from oven and let stand for 5 to 10 minutes before serving.

Candied Cherry Tomatoes In Resemary Oil Preparation
Place the cherry tomatoes in a tray and season with the salt, sugar, garlic, rosemary and black pepper. Distribute the bay leaves and drizzle abundantly with the olive oil. Bring the preheated oven to 140°C for about 1 hour, until well done but without falling apart.

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