Info
- Course: Main Course
- Skill Level: Easy
- Cost: Moderate
- Favorited: 4 Times
The World’s #1 Collection of Cookbook Recipes Online
Braised Partridge with Red Cabbage
Cookbook
Delicate-tasting partridge are good pot-roasted as the flavors become concentrated in the pot
Yield : Makes 4 servings
Prep Time : 15 mins
Cooking Time : 1 hr
Ingredients
- 4 young partridge
- Salt and freshly ground black pepper
- 2 tbsp butter
- 1 tbsp vegetable oil
- 4 slices pancetta, chopped
- 2 onions, thinly sliced
- 1 garlic clove, minced
- ½ head red cabbage, cored and finely shredded
- 2 Granny Smith apples, peeled, cored, and sliced
- ¾ cup apple juice
- 2 tbsp red wine vinegar
- 6 juniper berries, crushed
- 1 strip of orange zest
- 3 tbsp red currant jelly
Special Equipment:
- Large flameproof casserole
Directions
1. Preheat the oven to 400°F (200°C). Season the partridges all over with salt and pepper. Melt the butter in a large, flameproof casserole over medium-high heat. One at a time, add the partridges and cook, turning often, about 10 minutes, until browned. Transfer to a plate.
2. Add the oil to the pan and heat. Add the pancetta, onions, and garlic. Cook over medium heat for about 4 minutes, or until the bacon begins to brown. Add the cabbage, apples, apple juice, vinegar, juniper berries, and orange zest and bring to a boil. Cover and simmer for 10 minutes.
3. Stir in the jelly. Place the partridges in the casserole and cover. Transfer to the oven for 25–30 minutes, until the partridge juices are clear, not pink, when the meat is pierced with a fork.
4. Let stand, uncovered, for 10 minutes before serving.
© 2008 Dorling Kindersley
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
578 kcal
11 % daily value
167 % daily value
8 % daily value
909 mg
69 mg
31 g
29 g
6 g
44 g
127 mg
512 mg
10 g
32 g
39 % daily value
