Escabeche of Partridge

Ingredients

• 2 birds partridges
• 2 jícara olive oil
• 2 jícara vinegar
• 1 glass water
• 6 cloves garlic
• 6 grains clove (spice)
• 10 grains black pepper
• 3 leaves bay leaf
• salt
• 1 pint good wine vinegar

Instructions

1. Pluck and clean the partridges of their innards. Rub them well inside with a dry cloth (do not wet them) and roast them on a grill until they have shed their blood fully.
2. Once roasted, place them in a pot and for each pair of partridges add two jícaras of olive oil, two jícaras of vinegar, one glass of water, six cloves of garlic, six grains of clove, ten grains of black pepper, three bay leaves, and salt as needed.
3. Bring to a simmer with all these ingredients, and cook until the partridges are tender but not falling apart. Remove from the heat and let cool completely.
4. Once cold, place the partridges in the vessel where they will be kept, WITHOUT any of the cooking broth. For every dozen partridges, add one pint of good wine vinegar and enough of the reserved oil to cover them completely.
5. Quail, woodcock, and rabbit may be preserved in escabeche (a vinegar-and-oil marinade) in the same manner as partridge.