Vino Tinto Páramos de Legaris

Age: Crianza.

Winery: Bodegas Legaris.

Tasting notes: 

Cherry red with violet tones.

On the nose, aromas of red fruit and toasted barrel nuances.

In the mouth, it is a tasty, fresh wine with silky tannin.

Optimum service temperature: 15°-17° C.

A pairing: Ensalada de perdiz escabechada con verduritas y naranja amarga.

Ingredients: 1 partridge, 1 bay leaf, 2 garlic cloves, 1 carrot, 1 medium onion, 1 orange in segments, 1 prepared bag of mixed lettuce, 2 glasses of vinegar, 1 glass of white wine, 1 glass of chicken broth , flour, extra virgin olive oil, black peppercorns, ground black pepper and salt.

Elaboration:

- Put oil in a saucepan. Season the partridge and pass through the flour.

- Sauté the partridge at medium temperature until it is well cooked and golden.

- Add the onion cut in julienne, the carrot, the cloves of garlic, the bay leaf and a few grains of black pepper. Let everything cook together for a few minutes until the vegetable is golden brown and add the vinegar, white wine and the broth of broth.

- Cook until the alcohol evaporates.

- Remove the meat from the pan. Separate the meat breasts from the partridge and make steaks. Leave the whole thighs. Reserve.

- Macerate the orange segments in the marinade where we have cooked the partridge. Remove the orange and reserve.

- Serve a single dish, at the base put the varied lettuce, assorted vegetables of our marinade and on top of the meat breasts and thighs of the partridge. Add a few slices of orange and the marinade own juice and a little olive oil.

Delicious!