Partridges With Cabbage Recipes
PARTRIDGES WITH CABBAGE
Steps:
- Parboil the shredded cabbage in salted water for 10 minutes. Drain well.
- In a heavy pan melt the fat and brown the partridges on all sides. Add the cabbage, season with salt and pepper, and add the paprika and a few juniper berries. Cover and cook for 20 minutes.
- Add the cream, mix well and adjust the seasoning. Cover and cook for a further 10 minutes.
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- Heat the oven to 180°C/160°C fan/gas 4. Heat the rapeseed oil in an ovenproof sauté pan or shallow casserole over a medium heat and fry the bacon and partridges for 4-5 minutes, turning the birds occasionally, until brown on all sides.
- Transfer the bacon and partridges to a plate. Add the onion, leek and garlic to the pan and cook, stirring, over a medium heat for 3-4 minutes until starting to soften.
- Return the partridges and bacon to the pan with the onion mixture. Add the thyme and cider, then transfer the pan to the oven and cook, uncovered, for 15 minutes for rare and 20 minutes for medium-well (a digital probe thermometer will read 52°C for rare, 56°C for medium).
- Take out of the oven and transfer the partridges to warmed plates. Stir the cream and shredded cabbage into the mixture in the pan, then put over a medium heat to warm through – don’t let it boil. Season to taste, then serve with the partridges.
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