Aveleda Parcela do Roseiral and stewed partridge with grapes
17 Feb 2023 / Food and Wine Pairing
Enogastronomy is an experience that is enjoyed in every detail. Pair Aveleda Parcela do Roseiral with this dish of partridge stewed with grapes and share tasty moments over the weekend. Discover the full recipe here:
Salt and pepper
4 garlic cloves
2 bay leaves
2 sprigs of thyme
120 ml of red wine
8 thin slices of bacon
1 small onion
2 tablespoons of olive oil
1 tablespoon vinegar
100 g of black grapes
Place the partridges in a bowl and season with salt, pepper, crushed garlic cloves, bay leaf, thyme, and wine. Let it marinate (preferably overnight).
Remove the partridges and reserve the marinade. Wrap the bacon slices around each one and sear in a frying pan with a drizzle of olive oil, so that the skin is well-browned.
Place the finely chopped onion and olive oil in a pan and sauté over high heat. Add the partridges, cool with the vinegar, and let it evaporate.
Add the marinade sauce and cook for 20 minutes over medium heat, constantly boiling.
Add the halved grapes and cook for another 5 minutes.
Serve the partridges on a bed of chestnut puree, with the sauce on the side.