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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

 

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