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
This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com
Leave a comment or write a review for this recipe.
Your opinion is important for us!
Other recipes (in alphabetical order)