This dish combines some sweet autumnal vegetables, bacon, and partridge, for a dish with earthy, savoury flavour. Perfect in the winter, this is a delicious dish for the whole family.
- 4 small partridges
- 5 rashers streaky smoked bacon
- 2 tbsp. butter + 1 tbsp. oil
- 2 large onions plus 4-5 shallots
- 3 carrots
- 2 garlic cloves
- 1 savoy cabbage, outer leaves removed
- 200g parsnips
- 150ml chicken stock
- 2 bay leaves
- Salt and pepper
Dice the bacon. Thinly slice the onions and shallots. Slice the carrots into coins and peel the parsnips and slice into similar sized chunks as the carrots. Slice the cabbage in half, then into wedges, then shred the leaves. Mince the garlic cloves.
Heat oven to 160C. Heat oil in a large casserole pot pan and fry the partridges on either side until browned. Remove and set to one side. Add the bacon to the pan and fry for 3-4 minutes, then add the butter, onions, shallots, carrots, garlic cloves, bay leaves and parsnips. Fry until lightly coloured and softened. Season well.
Stir in the stock and add the partridges. Cover and cook in the oven for 20 minutes or until the partridges are cooked through.
Remove the partridges and leave to rest under foil, then stir the cabbage into the casserole. Simmer for a couple of minutes until cooked. Remove the bay leaves.