Title: Partridge Under Oil with Asparagus Salad
Categories: New, Text, Import
Yield: 1 Servings

4 Partridge
2 c Red wine vinegar
1 tb Fennel seeds
1 Clove garlic
3 c Extra virgin olive oil, plus
-4 T
1 lb Medium asparagus
Zest and juice of 1 lemon
Salt and pepper, to taste

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

Recipe by: Molto Mario MB1D21 Posted to MC-Recipe Digest V1 #620 by Sue
on May 26, 1997