Partridge Under Oil with Asparagus Salad
- 4 partridge
- 2 cups red wine vinegar
- 1 tablespoon fennel seeds
- 1 clove garlic
- 3 cups extra virgin olive oil plus 4 tablespoons
- 1 pound 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.
Recipe Courtesy of �Mario Batali