Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the recipe
Perdiz à moda do Alentejo is a game dish and regional tradition, prepared with slow cooking and aromatic sauce.
The editorial version respects the spirit of the dish and offers adaptations for those who cannot find partridge.
Ingredients
- 2 cleaned partridges or free-range chicken in pieces
- 2 sliced onions
- 4 cloves of garlic
- 200 ml of red wine
- 1 bay leaf
- 80 ml of olive oil
- Thyme or rosemary
- Salt and pepper
Preparation method
- Season the partridge with wine, garlic, salt, and pepper.
- Sauté onion and bay leaf in olive oil.
- Brown the bird.
- Add the marinade and herbs.
- Cook slowly until tender.
- Serve with potatoes or bread.
Tips from Empório Portugal
- Slow cooking tenderizes the meat.
- The sauce should be concentrated.
- Check salt at the end.
Possible substitutions in Brazil
- Free-range chicken is an accessible adaptation.
- Quail can be used in smaller portions.
Pairing
Red from Alentejo. Content intended for those over 18 years old. Drink in moderation.
Editorial note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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