Partridge with Chestnuts and Cabbage

• 3 partridge
• 200 g (7 oz) piece of pancetta or green streaky bacon

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