This easy autumnal partridge dish combines some yum flavours - partridge, red cabbage, garlic and redcurrant jelly. It's super tasty and perfect for a dinner party.
- 4 small partridges, oven ready
- 450g red cabbage
- 2 onions
- 2 garlic cloves
- 2 tbsp. redcurrant jelly
- 1 tbsp. brown sugar
- 2 tbsp. each oil and butter
- 125g smoked bacon
- 200ml red wine
- 100ml chicken stock
- Salt and pepper
Remove the outer leaves from the cabbage. Finely shred the cabbage. Thinly slice the onions and mince the garlic cloves. Dice the bacon.
Heat oil in a casserole pot. Season the birds inside and out with salt and pepper. Fry until golden on all sides then remove from the pan and set to one side.
Add the bacon to the pan. Fry until it starts to turn brown. Add the butter and the onions and fry over a low heat until the onions turn golden, sweet and soft. Add the garlic and fry for a couple of minutes, then stir in the cabbage and cook over a low heat for around 15 minutes.
Stir in the redcurrant jelly, brown sugar, red wine and chicken stock. Add the partridges, cover, bring to a simmer and then put into a 160C oven for 30-40 minutes until the partridge is tender and cooked through. Take the lid off for the last 5-10 minutes to crisp the partridges.