| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Vegetables | Surprise, Chefs | 1 | servings | |
INGREDIENTS
| 1 | Greyleg partridge | |
| 1/2 | pt | Brown chicken stock |
| 1 | Shallot | |
| 2 | Rashers bacon; streaky, smoked | |
| 1/4 | Savoy cabbage | |
| 1 | oz | Butter |
| 1 | Clove garlic | |
| 1 | fl | Groundnut oil |
| 2 | Sage leaves | |
| 1/4 | pt | Port |
| Seasonal root vegetables |
INSTRUCTIONS
TO GARNISH Sear the partridge in the oil until evenly browned. Season and roast in a hot oven for 15 to 20 minutes. 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 the chopped cabbage and half the chicken stock. Braise in the pan until almost cooked and reduce the stock juices over a high heat. For the sauce, reduce the port by half, add remaining stock and reduce with the remaining butter, finish with the finely chopped 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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