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Braised Partridge Or Pigeon

Newman's picture
  Bird 2 (One Bird For 2 People)
  Onion 1
  Carrot 1
  Butter 2 Ounce
  Cabbage 1 Medium (Crisp)
  Rashers 6
  Salt To Taste
  Pepper To Taste
  Stock 1 Cup (16 tbs)

Brown the birds lightly in melted butter.
Put a small onion inside each bird with knob of butter.
Place them in a stew pan, or a deep casserole, with sliced carrots and onions.
Season well.
Now round the birds tuck the bacon rolls and the cabbage, quartered and blanched.
Moisten with a little stock, and simmer for about 1 1/2 hours.
This is a good method of cooking toughish birds.
Ducks are equally good braised.
You can vary the vegetables by cooking them with buttered young turnips, olives or celery, instead of the onions and carrots.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 7386 Calories from Fat 4687

% Daily Value*

Total Fat 521 g801.3%

Saturated Fat 166.9 g834.5%

Trans Fat 0 g

Cholesterol 2374.1 mg791.4%

Sodium 3004.7 mg125.2%

Total Carbohydrates 49 g16.4%

Dietary Fiber 16.6 g66.3%

Sugars 26.1 g

Protein 596 g1192%

Vitamin A 326.3% Vitamin C 408.3%

Calcium 60.2% Iron 165.9%

*Based on a 2000 Calorie diet

Braised Partridge Or Pigeon Recipe