You can Advertise with us, please feel free to contact me for details.

Perdrix Aux ChouxPartridge with cabbage is a classic French farmhouse method of cooking older game birds. Gourmets maintain that the casserole should be cooked with older partridge, which are then replaced with young, oven-roasted partridge just before serving. Grouse and plump wood pigeon may also be cooked in this way.

 

serves totaltime preptime cookingtime
4 persons 2 hours
30 minutes
30 minutes 2 hours

 

{tab Ingredients}

  • 2 plump Partridge
  • 4 rashers Green Streaky Bacon
  • 2 tablespoons Plain Flour
  • 25 grams Lard
  • 4 Pork Chipolata Sausages
  • 125 grams Pickled Belly Pork
  • 1 large Onion
  • 1 small White Cabbage
  • Salt & Black Pepper
  • 150 ml Red Wine

{tab Instructions}

  1. If not already done by the poulterer, truss the partridge neatly, bard the breasts with the bacon rashers and secure with string.
  2. Peel and thinly slice the onion.
  3. Roll the birds in the flour and pat off the surplus.
  4. Heat the lard or fat in a flame-proof casserole or large pan and brown the birds and the sausages all over, then remove from the pan.
  5. Remove the rind and gristle and cut the pickled pork into 1 cm chunks, then put into the casserole together with the sliced onion, fry until both are just turning colour.
  6. Pour off any remaining fat.
  7. Remove any course outer leaves from the cabbage, wash it and blanch for 5 minutes in boiling water.
  8. Cut into quarters, remove the tough centre stalk and shred the cabbage coarsely.
  9. Put half the shredded cabbage in the pan and mix with the pork and onion.
  10. Add a few twists of pepper, the pork is already salty, put in the partridge and cover with the remaining cabbage.
  11. Pour over the wine, cover the casserole tightly and cook over low heat on top of the stove, or in the centre of a pre-heated oven at 160˚C, for about 2 hours or until tender, depending on the age of the birds.
  12. If the liquid evaporates during cooking add more wine or a little chicken stock.
  13. To serve, lift out the partridge, remove the string and cut each bird in half.
  14. Arrange the partridge and sausages on the cabbage.
  15. Serve with jacket potatoes.

{/tabs}

Submit to DeliciousSubmit to DiggSubmit to FacebookSubmit to PintrestSubmit to Google BookmarksSubmit to StumbleuponSubmit to TechnoratiSubmit to TwitterSubmit to LinkedIn
enarnlfrdeelitptruestr

Blackdog Internet



advertiseYou can rent this space for your own personal advert, contact me for prices and more information

Login

Who's Online

We have 124 guests and no members online

NOTE! This site uses cookies and similar technologies.

If you do not change your browser settings, you agree to it.

I Understand