Wild Duck, Goose, Or Partridge
|Onion||1 , quartered|
|Juniper seeds||20 , ground / mashed|
|Bacon drippings/Butter||2 Tablespoon|
|Water||1⁄2 Cup (8 tbs)|
|Sliced red cabbage||2 Cup (32 tbs)|
|Onion||1 Large, sliced|
|Cornstarch/Potato starch||1 Tablespoon|
|Red wine||3⁄4 Cup (12 tbs)|
Place partridges in a plastic bag with peppercorns and quartered onion.
Refrigerate 3 days to age.
Discard peppercorns and quartered onion.
Cut up bird.
Sprinkle with salt and juniper.
Let stand 1 hour.
Heat bacon drippings in a large skillet.
Brown bird in the drippings; add 1/2 cup water.
Cover and simmer 1 hour.
Add cabbage, sliced onion, and 1/2 cup water.
Cover and simmer 30 minutes.
Remove the meat to a warmed platter.
Mix the cornstarch with 2 tablespoons water to make a smooth paste.
Stir into drippings in pan.
Stir in sugar and vinegar; bring to boiling.
Cook and stir 2 minutes.
Remove from heat.
Stir in wine.