Cooked over low heat with garlic, onion and bay leaves, the stewed partridge is for many the jewel in the crown of gastronomy and the typical dishes of Toledo cuisine, despite its simplicity.
In this recipe, the raw material, the vinegar point, the wine and the aromatic herbs are the elements that make the difference. The richest or classified as excellent are partridges of less than a year, known as pellets.
