Partridges with Cabbage from Two Fat Ladies: Gastronomic Adventures (with Motorbike and Sidecar) by
Almost above all other game birds I love partridges. I like watching them alive, and I love to eat them‘plump as bishops’, as Browning says. Ian MacCall of the Scottish Game Conservancy tells me...
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Cooking tools:
- Stove
- Oven
- Dutch oven
- Skillet
- Chef's knife
- Cutting board
- Spoon
Ingredients
- ¼ tsp paprika
- salt
- freshly ground pepper
- 300 ml ½ pint double cream
- juniper berries
- 55 g/2 oz butter, lard or bacon fat
- 1 partridge per person
- 1 medium cabbage (I prefer savoy), shredded
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