Pot-Roasted Partridges With Red Cabbage, Garlic And

Name: Pot-Roasted Partridges With Red Cabbage, Garlic And Juniper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 8-ounce partridges; 1 pound red cabbage, shredded finely (weight after discarding core and outer leaves); 1 clove garlic, crushed; 6 juniper berries, lightly crushed; 2 tablespoons olive oil; 5 ounces cubed pancetta; 2 medium onions, finely sliced; 2 level tablespoons light soft brown sugar; 10 ounces red wine; salt and freshly milled black pepper; Cranberry sauce

Servings: persons

4 8-ounce partridges
1 pound red cabbage, shredded finely (weight after discarding core and outer leaves)
1 clove garlic, crushed
6 juniper berries, lightly crushed
2 tablespoons olive oil
5 ounces cubed pancetta
2 medium onions, finely sliced
2 level tablespoons light soft brown sugar
10 ounces red wine
salt and freshly milled black pepper
Cranberry sauce

1
First of all, heat the olive oil in the casserole over a fairly high heat. Season the partridges then brown them all over in the hot fat before removing them to a plate. Next, brown the pancetta, which will take 4-5 minutes, then remove that to the plate. Now soften the onions for 5 minutes until golden then add the garlic and juniper berries. Cook these for a further minute before adding the cabbage: stir and cook this for about 15 minutes.
2
After that, add the sugar, red wine, browned pancetta and a seasoning of salt and pepper, then give everything a good stir. Now sit the partridges on their backs on top of the cabbage and bring to simmering point.
3
Cover the casserole, place it in the oven and pot roast for 40 minutes. Then remove the lid and let everything cook for another 10 minutes or so to crisp up the skin of the birds. Serve one partridge per person on a bed of red cabbage, with some cranberry jelly as an accompaniment and perhaps some small Jacket Potatoes.

273

kcal

Calories

Fat

Carbs

Fat Carbs

* 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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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

You need 11 ingredients. The key ingredients include: 4 8-ounce partridges, 1 pound red cabbage, shredded finely (weight after discarding core and outer leaves), 1 clove garlic, crushed, 6 juniper berries, lightly crushed, and more.

Yes, Pot-Roasted Partridges With Red Cabbage, Garlic And Juniper 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!

Pot-Roasted Partridges With Red Cabbage, Garlic And Juniper

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions