Serves 4.
Ingredients:
- 1 Savoy cabbage (about 1kg)cored and cut into wedges.
- 4 partridges, cleaned and trussed.
- 2 tbsp vegetable oil.
- 6 thick slices streaky bacon.
- 1 tbsp juniper berries, crushed.
- 3 carrots, cut into 1cm/ ½ in slices.
- 125 ml/4fl oz dry white wine.
- 200ml/7fl oz chicken stock.
- 1 onion, studded with a clove.
- Bouquet garni (made with parsley stems, a bay leaf and thyme).
- 1tsp cornflour.
- 2tbsp chopped fresh parsley.
- Mashed potatoes to serve.
Method:
- Preheat the oven to 180C/fan 160C/gas mark 4.
- Bring a large pan of salted water to the boil and add the cabbage wedges.
- Leave to simmer for 5 minutes until almost tender, then drain and rinse under cold water. Set aside.
- Season the partridges.
- Heat the oil in a large ovenproof casserole and add the partridges.
- Cook for 10 minutes until browned on all sides.
- Remove them from the pan and set aside.
- Allow the casserole to cool slightly then line the base with the bacon slices.
- Add half the cooked cabbage, the crushed juniper berries and season well with salt and pepper.
- Put the partridges on top and surround with the carrots.
- Cover with the remaining cabbage.
- Season again and pour over the wine and stock.
- Make a cross in the onion, cutting halfway through so it opens out slightly.
- Add the onion and bouquet garni to the casserole, pushing them well down into the cabbage.
- Cover the casserole and cook in the oven for about 1¼ hours, or until the partridge and carrots are tender.
- Transfer the partridges to a chopping board and cover with foil to keep warm.
- Using a slotted spoon, arrange the vegetables and bacon in a serving dish, leaving the juices behind in the casserole.
- Discard the bouquet garni.
- Put the casserole over a high heat and bring the juices to the boil
- Add the cornflour and stir the sauce until smooth and thickened.
- Season to taste.
- Arrange the partridges on top of vegetables.
- Pour over the sauce and sprinkle with the chopped parsley.
- Serve with mashed potatoes