Show the partridges in order to leave them totally clean of feathers.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make NavarÃn de Perdiz: |
| 4 units of partridge 1 Cocida Pork Manita Unit 125 grams of Bag 60 grams of peas 15 grams of fat salt | Salsa: 100 milliliters of Armagnac 250 milliliters of bird broth 250 milliliters of red wine 1 bunch of aromatic herbs 1 branch of ram 1 pinch of salt and pepper |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make NavarÃn de Perdiz:
2. Split them in two halves, eliminating the spine.
3. Then we cut each half again, resulting in 4 pieces of each partridge.
4. Cut the pork hand along two halves and remove the central bone.
5. Then repeat the operation with the two parts, thus resulting in four pieces.
6. Heat in a casserole with oil and fry the bacon and the shallots.
7. Take out, drain and reserve.
8. Place the chopped partridges in the same container with the skin down giving them the turn when they take color. Add the entire mushrooms, carrots and turned skills, leaving it 5 minutes.
9. Descaras lying the semi-open casserole to keep the partridges and vegetables inside.
10. Add 10 cl. Of Armagnac.
11. Top and let 3/4 parts of its volume.
12. Add the broth, red wine, the bouquet of aromatic herbs and the chopped pork hand.
13. Pumps moderately and bake for 20 minutes at 200 º C.
14. Remove the casserole from the oven and add the turned potatoes, the shallots and the bacon. Bake again 15 more minutes.
15. Apart we will cook the peas in a pot with boiling salt water 8 minutes.
16. drain and reserve. Prepare the sauce through the blender, the tomatoes cut in half, the garlic, the oil, the salt and the pepper until obtaining a homogeneous pink sauce.
17. Presentation: Remove the casserole from the oven, put it over low heat and stirring little by little incorporate the tomato sauce, without letting it boil.
18. Finally add cooked peas.
