Pot-roasted partridge with savoy cabbage recipe

Serves 4.

4 partridges
1 small savoy cabbage
4 finely chopped shallots
250g rindless smoked streaky bacon

For the sauce

1pt dark chicken stock
Small mirepoix – diced carrot, celery, onion, bay, thyme and sage
125ml white wine (a standard size glass)
Olive oil

In a pan with a lid heat a little oil and butter. Season the partridges and brown all over, remove, add the mirepoix to the pot and brown for 3-4 mins.

Pour in the white wine, boil quickly, add the stock and partridges and cook for about 10-15 mins with lid on in the oven set at 180C.

While these are cooking, shred the cabbage and cut the bacon into fine strips.

Sweat the shallots in a little butter, add the bacon, continue cooking 2-3 minutes, add the cabbage, stir well, cover and cook for about 4 mins.

Remove partridges from the oven, keep warm whilst reducing the remaining liquid over a high flame.

To assemble, pile the cabbage onto a plate, put the partridge to the side, on or off the bone, and pour some sauce over the bird.

Thanks to guardian.co.uk who have provided this article. View the original here.


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