My father just returned from a ten day trip in Spain (Madrid and Barcelona). While on his vacation he promised to eat his heart out and return with any and all food items he could smuggle in without buying another piece of luggage. Always a man of his word he arrive with Vacuum seal jamón ibérico (iberico ham), a Spanish version of sopressata, tinned razor clams, marinated mussels, tinned baby eels, and one item I completely baffled by-a whole tinned partridge!
I know that the other goods will only require some great bread, possibly a small cheese assortment with accoutrement (nuts/olives/etc.) and a great bottle of wine so we can go to town. My only issue is how to fully enjoy the canned bird! Should it be added to another dish, tasted on its own-since I'm sure it's fully cooked and possibly marinated...I'm at a loss.
Any suggestions would be greatly appreciated!