Partridge

Perdiz escabechada is a traditional dish originating from Castilla-La Mancha. The dish is usually prepared with a combination of partridges, onions, carrots, garlic, white wine vinegar, dry white wine, olive oil, pimentón or paprika, bay le... READ MORE

This layered meat pie is typically made with meat such as moose, hare, partridge, veal, pork, beef, or chicken. It is believed that the name cipaille originated from sea-pie, an identical pie that is made with meat, fish, or seafood, alth... READ MORE

Cassoulet de Carcassonne is a traditional casserole from the city of Carcassonne, made with white kidney beans (traditionally, Lauragais ingot beans), partridge, pork belly, saucisse de Toulouse, duck confit legs, pigs' feet, pork rinds, and chick... READ MORE

Arroz con perdiz is a traditional rice dish originating from Spain. The dish is usually made with a combination of rice, partridges, chicken stock, onions, garlic, tomatoes, bell peppers, white wine, olive oil, salt, and black pepper. The partridg... READ MORE

Perdices a la toledana is a traditional dish originating from Toledo. The dish is usually made with a combination of a whole partridge, onions, sherry vinegar, parsley, dry white wine, olive oil, salt, pepper, thyme, rosemary, and bay leaves. The ... READ MORE

Perdrix aux choux is a traditional and rustic French dish that uses partridges and cabbage as the star ingredients. Other ingredients usually include onions, white wine, lard, flour, bacon, salt, and pepper. The partridges are wrapped with bacon, ... READ MORE

Perdiz con chocolate is a traditional dish with many regional variations, but the most common version comes from Toledo. The dish is usually made with a combination of partridges, onions, garlic, flour, chicken stock, white wine, dark chocolate, c... READ MORE

Rebhuhn mit linsen is a traditional dish consisting of partridges and lentils. The dish is usually made with a combination of partridges, lentils, lemon juice, bacon, onions, carrots, celery, tomato purée, red wine, meat stock, salt, and pe... READ MORE

Perdreau à la catalane is a traditional dish originating from the region of Pyrénées-Orientales. The dish is made with a combination of partridges, onions, garlic, flour, salt, pepper, olive oil, and bitter oranges. The partri... READ MORE