he highly sought-after red partridge is typical of Toledo cuisine. It is generally prepared in one of two ways: pickled and eaten cold, or a la toledana, cooked slowly with onion, garlic and bayleaf and eaten hot. Large game such as venison, wild boar, fallow deer and roe buck all add to the appeal of Toledo cuisine. They are prepared in stews, or grilled with herbs like thyme and oregano, their aromas evoking the Spanish countryside. You can enjoy your aperitif in the restaurant where you will be having your meal, or elsewhere.
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