Partridges With Cabbage Recipes

PARTRIDGE WITH CABBAGE AND APPLES

Partridge With Cabbage and Apples image

You can use chicken or pork chops for this also. From a recipe book on 18th century frontier outpost recipes.

Provided by Nyteglori

Categories Stew

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 young partridges
1 1/2 heads red cabbage
2 apples
1 small onion, chopped
4 tablespoons stock
1 tablespoon brown sugar
3 tablespoons vinegar
salt and pepper
butter

Steps:

Split partridge through back and fix it flat.
Rub salt and pepper over all surfaces.
Brown bird and onion in butter.
Into a Dutch oven or kettle put half of the cabbage, apple and sugar add bird breast side up, add remaining of cabbage, apple and sugar. Add stock.
Cook 1 1/2 hours watching closely or until birds and cabbage are tender.

Nutrition Facts : Calories 103.8, Fat 0.4, SaturatedFat 0.1, Sodium 58.5, Carbohydrate 25.2, Fiber 5.7, Sugar 15.7, Protein 3.2

NORTHERN ONTARIO PARTRIDGE (RUFFED GROUSE)

Northern Ontario Partridge (Ruffed Grouse) image

This was my Scottish grandmother's recipe for partridge, also commonly known as ruffed grouse. Partridge breasts are seared in bacon grease, then roasted in a simple wine sauce and served with a rich gravy.

Provided by WANDERINGSTAR

Categories Meat and Poultry Recipes Pork

Time 1h25m

Yield 4

Number Of Ingredients 10

Ingredients

4 boneless partridge breast halves
8 slices bacon
1 cup chicken broth
toothpicks
1 cup white wine
2 shallots, chopped
4 cloves garlic, chopped
1 teaspoon salt
freshly ground black pepper to taste
3 tablespoons all-purpose flour

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Heat a large skillet over medium-high heat. Place the slices of bacon in the skillet and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan, and brown them quickly, about 2 minutes per side.
Remove the partridge pieces, and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the skillet into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken broth, white wine, shallots, garlic, salt and black pepper.
Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster, and place in a saucepan. Whisk in the flour, and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

Nutrition Facts : Calories 484.2 calories, Carbohydrate 12.1 g, Cholesterol 111.6 mg, Fat 26 g, Fiber 0.5 g, Protein 30 g, SaturatedFat 8.4 g, Sodium 1331.3 mg, Sugar 1.7 g

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