Partridge with Cabbage
This recipe is a famous french recipe for cooking older partridge. It is full of warming flavours and a great way to serve cabbage
Serves: 3 - 4
Ingredients
- 1 hard green Cabbage, about 900g
- Seasoning
- 175g Streaky Bacon, in one piece
- 25g Butter
- 2-3 Partridges
- 8 small Onions
- 2 medium Carrots, sliced
- 225g Pork Sausages
- Bunch of Herbs
- 275 - 575ml Stock
- 2tsp arrowroot, mixed with 2 tbsp cold Water
Method
- Heat the oven to 170C, gas Mark 3
- Cut the cabbage in quarters and cook in a pan of water for 6 mins. Drain and refresh in cold water
- Divide each quarter into 2 -3 pieces and season lightly
- Place the bacon in the cold water, bring to the boil, drain and refresh
- Melt the butter in a flameproof casserole and gently brown the partridges, then remove to a plate
- Place half the cabbage in the casserole and add the bacon, onions, carrots, sausages and partridges together with a bunch of herbs
- Season then cover with the remaining cabbage and moisten with stock
- Cover tightly, using foil under the lid
- Place in the oven and cook for 1 1/2 - 2 hrs
- If the partridges are young take them and the sausages out after 35 mins and keep warm
- Continue cooking then replace the meats10 mins before the end of cooking time
- To serve, cut each partridge in half and the sausages into strips
- Drain the cabbage and thicken with the slaked (mixed) arrowroot & water
- Place the cabbage on a serving dish and arrange the partridge on top with the bacon, sausage and onions
- Spoon a little sauce around the cabbage and serve the rest separately
This recipe is from the WI book of Poultry and Game by Pat Hesketh, (North Yorkshire West Federation) ISBN 0 900556978, currently out of print