Wednesday, October 28, 2009

1633. PARTRIDGE braised with WHITE CABBAGE and BACON

2 partridges
8 rashers streaky bacon
2 medium onions, peeled and finely chopped
1 small white cabbage, washed and finely shredded
8 fl oz. red wine
2 tablespoons plain flour
black pepper
1 oz. lard
6 chipolatas

Wrap each partridge in 4 rashers of bacon. Melt the lard in a large frying pan. Brown the bacon wrapped partridges and sausages in the pan. Put the partridges and sausages into an oven-proof casserole. Put the cabbage and onions into the fat left in the frying pan. Season with black pepper. Add the wine. Cook for a few minutes. Spoon the cabbage mixture over and around the partridges and sausages in the casserole. Cook in the oven at 180 degrees C. for about 2 hours. To serve, cut each bird in half along the breastbone.

bacon recipe courtesy of: Green Chronicle

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