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Partridge with port and red cabbage
- 1 onion
- 1 cooking apple, such as Bramley, peeled and cored
- 4 young partridge, about 275g (9½ oz) each
- 1 tablespoon sunflower oil
- 450g (1lb) red cabbage, finely shredded
- 1 bay leaf
- 3 tablespoons red wine vinegar
- 150ml (¼ pint) apple juice
- 100ml (3½ fl oz) ruby port
- 8 pickled walnuts, halved
- Salt and black pepper
Prep:15min › Cook:50min › Ready in:1hr5min
- Heat the oven to 180°C (350°F, gas mark 4). Cut half the onion and apple into 4 wedges, and tuck a wedge of each into the cavity of each bird. Dice the remaining onion and apple.
- Heat the oil in a heavy, nonstick frying pan, add the birds, breast side down, and cook quickly, until browned all over. Remove to a plate. Put the red cabbage in a flameproof casserole with the diced apple and onion, bay leaf, vinegar, apple juice, port and walnuts. Add salt and pepper to taste, bring to the boil and stir well.
- Place the birds on top, breast sides up, sprinkle with salt and pepper and cover tightly. Cook in the oven for 30 minutes, then remove the lid and cook for a further 10 minutes to crisp the skin.
- Serve each partridge on a bed of cabbage, with the juices spooned over, with baked or mashed potatoes.
Use young pheasants or poussins if partridge is not available.
Nutrients per serving
Vitamins B6, C, niacin
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