You need:
- 3 partridges
- 2 carrots - cut in big chunks
- 2 onions - cut in half moons
- 4 bay leaves
- 5 garlic cloves
- 80 ml olive oil
- 150 ml white wine
- 50 ml water
- 2 springs of thyme
- 10 black peppercorns
Put half of the olive oil in a frying pan. Salt the partridges and fry them in the olive oil for a few minutes on all sides (they should not get golden).
Take the partridges out. Add the rest of the oil and fry the onions for 5-6- minutes over medium heat until soft. Then add the garlic, carrot, thyme and peppercorns. Add the water and wine. Put back the partridges in the pan. Cover with a lid and let them bubble oven low heat for 35 minutes. Put the partridges, vegetables and sauce in a glass jar and let it rest for one or two days before eating them.
Before you serve the partridges just heat them a little (not too much) . In the summer you can also eat them cold with a salad.
