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Pheasant Partridge

Chef.Foodie's picture
Ingredients
  Partridges 3
  Bacon (streaky) rashers 6 (Thick Rashers)
  White cabbage 2 Medium
  Carrots 3
  Stock 1 1⁄4 Pint (Fresh / Cubes)
  Dry white wine 4 Ounce
  Garlic 2 Clove (10 gm)
  Sugar lumps 2
  Juniper berries 6
  Mace 1 Pinch
  Grated lemon rind 1 Tablespoon
  Chipolata sausages 12
  Salt To Taste
  Pepper To Taste
Directions

Prepare 3 partridges for roasting.
Dice 6 thick rashers of bacon.
Cook on a low heat until slightly brown.
Remove them and reserve fat.
Quarter, core and shred 2 medium-sized white cabbages.
Blanch in boiling salted water for 7 minutes.
Drain.
Mix with the diced bacon, 2 cloves garlic crushed, 6 juniper berries, a pinch of mace, a little grated lemon rind, 2 lumps sugar and salt and pepper to taste.
Put a layer of half the cabbage at the bottom of a large flameproof earthenware casserole.
Add a layer of 3 thinly sliced carrots.
Brown partridges on all sides in the reserved bacon fat.
Salt and pepper.
Arrange on the layer of cabbage.
Cover with the rest of the cabbage.
Pour over 16 oz. hot stock and 4 oz. dry white wine.
Cover the casserole and cook in a very slow oven 310°F, Reg 2, for 4 hours Take out the partridges.
Split them in half, and put them back in the casserole on top of the cabbage.
If all of the juice seems to have been absorbed, add a little more stock.
It must not be dry.
Surround with 12 fried chipolata sausages.
Cover again and set aside until next day.
Reheat in a slow oven 330°F, Reg 3, 30 or 40 minutes.
Serve in the casserole or another earthenware dish.

Recipe Summary

Difficulty Level: 
Bit Difficult
Method: 
Boiled
Interest: 
Healthy

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