Norwegian-style Pickled Partridge

Ingredients

In this Norwegian adaptation of Perdiz escabechada, we incorporate traditional Norwegian flavors and ingredients to create a unique twist. The pickling marinade is infused with Nordic herbs and spices, such as dill and juniper berries, which add a distinctively Norwegian touch to the dish. Additionally, we use local Norwegian partridge and vinegar to further enhance the authenticity of the recipe. We alse have the original recipe for Perdiz escabechada, so you can check it out.

• 2 partridges, cleaned and quartered 2 partridges, cleaned and quartered
• 500ml (2 cups) white wine vinegar 500ml (2 cups) white wine vinegar
• 250ml (1 cup) water 250ml (1 cup) water
• 2 tablespoons sugar 2 tablespoons sugar
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 carrots, thinly sliced 2 carrots, thinly sliced
• 2 bay leaves 2 bay leaves
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
• 1 teaspoon juniper berries 1 teaspoon juniper berries
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large pot, combine the white wine vinegar, water, sugar, onion, carrots, bay leaves, black peppercorns, juniper berries, dried dill, and salt. Bring the mixture to a boil over medium heat.
2. 2.
   Add the partridge quarters to the pot and reduce the heat to low. Simmer gently for 20 minutes, or until the partridge is cooked through and tender.
3. 3.
   Remove the pot from the heat and allow the partridge to cool in the pickling marinade.
4. 4.
   Once cooled, transfer the partridge and the pickling marinade to a glass jar or airtight container. Make sure the partridge is fully submerged in the marinade.
5. 5.
   Refrigerate the jar for at least 24 hours to allow the flavors to develop and the meat to fully absorb the pickling marinade.
6. 6.
   Serve the Norwegian-style Pickled Partridge cold, either as an appetizer or as part of a traditional Norwegian smorgasbord.

Treat your ingredients with care...

• Partridge — Ensure that the partridge is properly cleaned and quartered before cooking. This will help to remove any excess fat or feathers and ensure a clean and flavorful result.

Tips & Tricks

• For an extra burst of flavor, add a few sprigs of fresh dill to the pickling marinade.
• Serve the pickled partridge with traditional Norwegian flatbread or crispbread for an authentic touch.
• If you prefer a milder flavor, reduce the amount of vinegar in the pickling marinade.

Serving advice

Serve the Norwegian-style Pickled Partridge cold as an appetizer or as part of a traditional Norwegian smorgasbord. Garnish with fresh dill sprigs for an added visual appeal.

Presentation advice

Arrange the pickled partridge quarters on a platter, drizzling some of the pickling marinade over the top. Garnish with thinly sliced carrots and onions for an attractive presentation.