Ratings: 1/5 stars
- 4 partridges
- 4 medium onions
- 4 carrots
- 4 heads of garlic
- 1 l olive oil 1 degree
- Pepper
- 1 bay leaf
- Salt
- Partridge is cleaned of offal and feathers and seasoned with salt and pepper.
- In a pot suitable for four partridges, cook them for three hours over very low heat with the oil and heads of garlic.
- After this time, add the onions (chopped) and carrots (clean and diced). Let it sit for another hour and a half and remove it from the stove.
- The pan remains closed throughout cooking.
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