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Partridge with Chestnuts and Cabbage
- Serves
6
- Difficulty
Medium
Published 1989
Ingredients
3 200 g 7 oz
Method
Cut the pancetta into lardons and brown in a heavy frying pan. Remove them with a slotted spoon to a casserole just large enough for the birds to fit into snugly. Place a knob of seasoned butter inside each bird and brown them on all sides in the hot bacon fat. Season them with salt and pepper and place them breast-side down in the casserole. Lightly brown the shallots and add them to the casse
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