Partridges in Caper Sauce (Sardinia)

Meat

Ingredients

Partridges, cleaned and plucked - 3

Onion - 1

Celery - 2 stalks

Carrots - 2

Salt

Sauce:

Olive oil  -1 cup

Wine vinegar - 2 1/2 tbps

Salt

Finely chopped parsley - 4 tsps

Finely chopped capers - 4 tsps

Put the partridges in a pan with the onion, celery, carrots, a little salt, and enough water to cover. Cover the pan and cook gently for about 45 minutes or until tender.

Make the sauce by mixing the oil and vinegar with a little salt to taste, the parsley and capers.

Take the partridges from the pan, cut them into halves and arrange them on a serving dish. Pour sauce over them and allow to cool before serving. Serve 1 or 2 halves per person.