Main Meal Recipes > Partridge Braised With White Cabbage And Bacon

This recipe is part of the February 2009 Recipes Menu

Starter - Parsnip Logs with Red Chili Dip
Main Course - Partridge Braised With White Cabbage And Bacon
Dessert - Tarte Tatin

How to make partridge braised with white cabbage and bacon:
A small game bird, partridge is not commonly available but can often be found at farmer's markets in late autumn. Cooked carefully they are tender and delicious. Be cautious when eating the bird as it contains tiny, sharp bones and may contain shot pellets.


Partridge Braised With White Cabbage And Bacon
2 partridges
8 rashers streaky bacon
2 medium onions, peeled and finely chopped
1 small white cabbage, washed and finely shredded
8 floz red wine
2 tablespoons plain flour
black pepper
1oz lard
6 chipolatas
(see measure conversions for more information)


- Wrap each partridge in 4 rashers of bacon.
- Melt the lard in a large frying pan.
- Brown the bacon wrapped partridges and sausages in the pan.
- Put the partridges and sausages into an oven-proof casserole.
- Put the cabbage and onions into the fat left in the frying pan.
- Season with black pepper.
- Add the wine.
- Cook for a few minutes.
- Spoon the cabbage mixture over and around the partridges and sausages in the casserole.
- Cook in the oven at 180 degrees C. for about 2 hours.
- To serve, cut each bird in half along the breastbone.