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Ingredients
- 1 x Greyleg partridge
- 1/2 pt Brown chicken stock
- 1 x Shallot
- 2 x Rashers bacon, streaky, smoked
- 1/4 x Savoy cabbage
- 1 ounce Butter
- 1 x Clove garlic
- 1 fl ounce Groundnut oil
- 2 x Sage leaves
- 1/4 pt Port
- Â Â Seasonal root vegetables
Directions
- Sear the partridge in the oil till proportionately browned. Season and roast in a warm oven for 15 to 20 min. When the bird is cooked (slightly pink)
- cover loosely with foil and rest.
- Remove outer green savoy leaves and finely chop the remainder. Finely chop the shallot, garlic and bacon. Sweat half the butter, the shallot, bacon and garlic and then add in the minced cabbage and half the chicken stock.
- Braise in the pan till almost cooked and reduce the stock juices over a high heat.
- For the sauce, reduce the port by half, add in remaining stock and reduce with the remaining butter, finish with the finely minced sage.
- To serve turn out the braised cabbage on to the plate and arrange vegetables on the top. Carve the partridge and arrange next to the cabbage.
- Spoon the sage infused port sauce over and around the partridge and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 412g | |
| Calories 651 | |
| Calories from Fat 443 | 68% |
| Total Fat 50.24g | 63% |
| Saturated Fat 19.2g | 77% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 548mg | 23% |
| Potassium 315mg | 9% |
| Total Carbs 17.98g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 9.22g | 6% |
| Protein 3.01g | 5% |
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