Pickled partridges
Pickled partridges
Pickled partridges
5
1
Stefano Moraschini
Bring to boiling water and vinegar in 2 ratio to 100 cl with salt, cloves, herbs and bay leaf.
Throw the partridges salted and peppered inside (must be fully covered by the liquid); simmer and remove from marinade; cut into pieces and dry, sprinkle with herbs and let stand 24 hours in a cool place.
Arrange the pieces in glass jars, cover with oil and seal.
Consume not earlier than 15 days.
Calories calculation
Calories amount per person:
813
Ingredients and dosing for 4 persons
License
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