Braised Partridges ‘Rioja

Rinse partridges, dry, stuff each with a sprig of rosemary and two cloves of garlic, season.

Peel tomatoes, cut into pieces. Heat oil, fry partridges, lying on the legs, for 3 minutes, turn to the other side. Pour half of the wine and clear soup, add spice bag, diced onion, tomatoes. Steam in the stove (220 °C ) with the lid closed for 1 hour. For the last 10 minutes, add bell pepper pieces and wine. Take the partridges out of the pot, wrap them in aluminum and keep warm.

Pour in paradeis pulp and drained beans, heat. Cut bacon into strips, roast until crisp.

Cut partridges, arrange on vegetables, sprinkle with bacon and thyme.

Our tip: Use bacon with a subtle smoky note!

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