Preparation

fry the meat cut into pieces, put in the frying pan, add the vinegar, wine, olive oil, garlic, pepper, bay leaf and a little saffron, enough water so that it doesn't get too much broth, as it is already known that it comes out from the pan the same broth that is added.

this marinade can be made with pigeons, partridges, quail, chickens, chicken and rabbit.

Ingredients

  • a small bowl of white wine, another of vinegar, and another of oil,
  • fried and mashed garlic,
  • Pepper,
  • a bay leaf
  • and salt.