Braised Partridge with Cabbage.

Serves 4.


  • 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.


  1. Preheat the oven to 180C/fan 160C/gas mark 4.
  2. Bring a large pan of salted water to the boil and add the cabbage wedges.
  3. Leave to simmer for 5 minutes until almost tender, then drain and rinse under cold water. Set aside.
  4. Season the partridges.
  5. Heat the oil in a large ovenproof casserole and add the partridges.
  6. Cook for 10 minutes until browned on all sides.
  7. Remove them from the pan and set aside.
  8. Allow the casserole to cool slightly then line the base with the bacon slices.
  9. Add half the cooked cabbage, the crushed juniper berries and season well with salt and pepper.
  10. Put the partridges on top and surround with the carrots.
  11. Cover with the remaining cabbage.
  12. Season again and pour over the wine and stock.
  13. Make a cross in the onion, cutting halfway through so it opens out slightly.
  14. Add the onion and bouquet garni to the casserole, pushing them well down into the cabbage.
  15. Cover the casserole and cook in the oven for about 1¼ hours, or until the partridge and carrots are tender.
  16. Transfer the partridges to a chopping board and cover with foil to keep warm.
  17. Using a slotted spoon, arrange the vegetables and bacon in a serving dish, leaving the juices behind in the casserole.
  18. Discard the bouquet garni.
  19. Put the casserole over a high heat and bring the juices to the boil
  20. Add the cornflour and stir the sauce until smooth and thickened.
  21. Season to taste.
  22. Arrange the partridges on top of vegetables.
  23. Pour over the sauce and sprinkle with the chopped parsley.
  24. Serve with mashed potatoes