Partridges with traditional hunting sauce, an ideal accompaniment to taste this bird.
We pluck the Partridges. Burn with a gas burner the feathers that remain, and rip them.
Clean and chop the vegetables: red onions, leeks, carrots, green peppers, one Reineta apple, whole garlic. We put them in a casserole, and introduce the partridges, covered with red wine and water. We leave in maceration 24 hours.
After that time, we remove the partridges and brown them. Booked it.
Sauté the vegetables in the same oil. Introduce the partridges and add the maceration broth. Put salt, cover and leave cooking all 90 minutes.
Throw out the partridges. We passed the vegetables by the turmix and then by the Chinese to tune the sauce. Enjoy!