Braised Partridge with Red Cabbage Recipe

Name: Braised Partridge with Red Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 young partridge; Salt and freshly ground black pepper; 2 tbsp butter; 1 tbsp vegetable oil; 4 slices pancetta, chopped; 2 onions, thinly sliced; 1 garlic clove, minced; 1/2 head red cabbage, cored and finely shredded; 2 Granny Smith apples, peeled, cored, and sliced; 3/4 cup apple juice; 2 tbsp red wine vinegar; 6 juniper berries, crushed; 1 strip of orange zest; 3 tbsp red currant jelly; Large flameproof casserole

Servings: persons

4 young partridge
Salt and freshly ground black pepper
2 tbsp butter
1 tbsp vegetable oil
4 slices pancetta, chopped
2 onions, thinly sliced
1 garlic clove, minced
1/2 head red cabbage, cored and finely shredded
2 Granny Smith apples, peeled, cored, and sliced
3/4 cup apple juice
2 tbsp red wine vinegar
6 juniper berries, crushed
1 strip of orange zest
3 tbsp red currant jelly
Large flameproof casserole

1
Preheat the oven to 400F (200C).
2
Season the partridges all over with salt and pepper.
3
Melt the butter in a large, flameproof casserole over medium-high heat.
4
One at a time, add the partridges and cook, turning often, about 10 minutes, until browned.
5
Transfer to a plate.
6
Add the oil to the pan and heat.
7
Add the pancetta, onions, and garlic.
8
Cook over medium heat for about 4 minutes, or until the bacon begins to brown.
9
Add the cabbage, apples, apple juice, vinegar, juniper berries, and orange zest and bring to a boil.
10
Cover and simmer for 10 minutes.
11
Stir in the jelly.
12
Place the partridges in the casserole and cover.
13
Transfer to the oven for 2530 minutes, until the partridge juices are clear, not pink, when the meat is pierced with a fork.
14
Let stand, uncovered, for 10 minutes before serving.

195

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 young partridge, Salt and freshly ground black pepper, 2 tbsp butter, 1 tbsp vegetable oil, and more.

Yes, Braised Partridge with Red Cabbage falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Partridge with Red Cabbage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions