Partridge Under Oil With Asparagus Salad
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 1
 

Ingredients:

4 medium partridge
2 cups red wine vinegar
1 tablespoon fennel seeds
1 clove garlic
3 cups extra virgin olive oil -- plus 4 t
1 pound medium asparagus
1 medium zest and juice of 1 lemon
1 teaspoon salt and pepper -- to taste
 

Preparation:

Bring 6 quarts water to boil and add 2 tablespoons salt. Place partridge in water and boil softly until tender, about 45 minutes. Carefully remove and allow to cool. Remove legs from carcass and dry well. Place in a shallow baking dish. Remove breasts from carcass with first wing joint still attached. Dry well with a towel and place in a dish with the legs. (Make stock out of bones and cooking liquid). Pour vinegar over breast and leg pieces and add fennel seeds and garlic. Place in refrigerator 1 hour. Remove breast and leg pieces from refrigerator, and remove pieces from vinegar. Pat dry and arrange loosely in large clear cookie jar. Cover with olive oil and refrigerate 2 days. (They will stay preserved this way for 2 months). To serve, remove 4 breasts and 4 legs and warm to room temperature. Blanch and refresh asparagus and toss with 4 tablespoons extra virgin olive oil and juice and zest of lemon. Season with salt and pepper and serve at room temperature. Yield: 4 servings