Pheasant or Partridge Escabeche
Escabeche (es-kah-BECH-ay) is an ancient preparation historically used with fish or game birds, notably the Spanish red-legged partridge, which is a cousin of our chukars here. Basically you sear the birds and then souse them with a flavorful, vinegar-based sauce for a day or three. You can eat escabeche cold, warm or at room temperature, and I typically serve it as a room temperature, for a light dinner or lunch. If you don't have partridges, use pheasants, quail or grouse. Non-hunters out there, you can either buy quail or pheasants at the market (look in the freezer section) or use Cornish game hens, which are just a baby chickens. Not as flavorful, but easier to find. Could you use a full-sized chicken cut up? You bet.
Nutrition Facts
Ingredients
Instructions
Cut your birds into serving pieces (leave quail whole) and salt them well. Set aside. Heat the olive oil in a large Dutch oven or pot with a lid over medium heat and cook the lemon peel in the oil until it browns. Remove and either discard or eat (it's tasty!). This adds another layer of flavor to the escabeche.
Cook the birds. You have two choices here. Either brown them in the olive oil you just flavored with lemon, or paint them with that olive oil and grill them over an open fire. I do the former in winter, the latter in summer.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Honest Food →Chef's Notes
I always make this a day before I eat it, but you could make it in the morning and serve that night. It will keep in the fridge for a week or so. Note that cook time includes steeping time.
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Quite a nice recipe done with chicken. Mild but still flavourful.
I look forward to trying it with a pot full of grouse.
I do love the acidic tang provided by the sherry vinegar... very nice.
This is an incredible dish. It’s another of Hank’s recipes that expand my ability to cook my game a different way. I will definitely make this pheasant dish again.
Did you make this recipe?
Leave a Comment