*  Exported from  MasterCook  *
 
                  Partridge Under Oil With Asparagus Salad
 
 Recipe By     : Molto Mario MB1D21
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    partridge
    2      Cups          red wine vinegar
    1      Tablespoon    fennel seeds
    1      Clove         garlic
    3      Cups          extra virgin olive oil -- plus 4 T
    1      Pound         medium asparagus
                         Zest and juice of 1 lemon
                         Salt and pepper -- to taste
 
 Bring 6 quarts water to boil and add 2 tablespoons salt. Place partridge in
 water and boil softly until tender, about 45 minutes. Carefully remove and
 allow to cool. Remove legs from carcass and dry well. Place in a shallow
 baking dish. Remove breasts from carcass with first wing joint still
 attached. Dry well with a towel and place in a dish with the legs. (Make
 stock out of bones and cooking liquid). Pour vinegar over breast and leg
 pieces and add fennel seeds and garlic. Place in refrigerator 1 hour.
 
 Remove breast and leg pieces from refrigerator, and remove pieces from
 vinegar. Pat dry and arrange loosely in large clear cookie jar. Cover with
 olive oil and refrigerate 2 days. (They will stay preserved this way for 2
 months). To serve, remove 4 breasts and 4 legs and warm to room
 temperature. Blanch and refresh asparagus and toss with 4 tablespoons extra
 virgin olive oil and juice and zest of lemon. Season with salt and pepper
 and serve at room temperature. Yield: 4 servings
 
 
 
                    - - - - - - - - - - - - - - - - - -