Hunter's partridge
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | partridges | |
| 1 | salt and pepper | |
| 4 | cups | cabbage; shredded |
| 4 | slices | bacon; cooked & crumbled |
| 16 | larges | cabbage leaves |
| 2 | tablespoons | butter |
| 1 | cup | chicken broth |
| 4 | carrots; sliced | |
| ¼ | teaspoon | crushed thyme |
| ¼ | teaspoon | crushed tarragon |
| 1 | teaspoon | salt |
| ¼ | teaspoon | pepper |
Directions
Sprinkle partridges inside and out with salt and pepper. Combine shredded cabbage and bacon. Spoon a fourth of the mixture inside the cavity of each bird. Wrap each with 4 cabbage leaves and fasten with a string. Place in a large skillet; add butter, chicken broth, and remaining ingredients. Bring liquid to boil. Reduce heat, cover, and simmer 25 to 30 minutes or until tender. Remove string and cabbage leaves. Serve with sauce in pan and buttered noodles.
From "A Guide to Game Cookery", US Brewers Foundation (1959) MM by Dave Sacerdote
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