Partridge Under Oil With Asparagus Salad2

Course : Italian
Source:
Serves: 4
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Ingredients:

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

Preparation / Directions:

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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D21)


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