Baked Partridge with Savoy Cabbage

Name: Baked Partridge with Savoy Cabbage
Yield: 2 portions
Ingredients: 1 cup dry white wine; 3 cups very coarsely chopped Savoy cabbage (2-inch pieces); ½ onion, sliced; 1 teaspoon dried rosemary leaves; 2 cloves garlic; Salt and freshly ground black pepper; 2 partridges (about 1 pound each), well rinsed, patted dry, and trussed; 1 tablespoon olive oil, plus additional if needed; Salt and freshly ground black pepper

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Just remember to keep basting this partridge to prevent the breast from getting too dry. The pungency of cabbage and rosemary enhances the flavor of this game bird.

Ingredients

2 partridges (about 1 pound each), well rinsed, patted dry, and trussed
Salt and freshly ground black pepper

Main course
Gluten-free

Method

Preheat the oven to 375°F.
Lightly season the partridges with salt and pepper to taste.
Heat the olive oil in an ovenproof skillet large enough to hold the two partridges. Brown the birds over medium heat on all sides. Set them aside.