Roasted Partridge with Cabbage

Ingredients

• 2 partridges, cleaned and trussed 2 partridges, cleaned and trussed
• 1 small green cabbage, thinly sliced 1 small green cabbage, thinly sliced
• 4 tablespoons butter 4 tablespoons butter
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste
• 1 cup chicken broth 1 cup chicken broth
• 1 tablespoon Dijon mustard 1 tablespoon Dijon mustard
• 2 tablespoons heavy cream 2 tablespoons heavy cream

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 28g (Saturated Fat: 12g)
• Carbohydrates: 10g (Sugar: 4g)
• Protein: 40g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, melt 2 tablespoons of butter and olive oil over medium heat.
3. 3.
   Add the partridges to the skillet and cook until browned on all sides. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the remaining butter and cabbage. Cook over medium heat until the cabbage is caramelized and tender, about 10 minutes.
5. 5.
   Stir in the minced garlic and thyme leaves, and season with salt and pepper.
6. 6.
   Transfer the cabbage to a baking dish and place the partridges on top.
7. 7.
   In a small bowl, whisk together the chicken broth, Dijon mustard, and heavy cream. Pour the mixture over the partridges and cabbage.
8. 8.
   Roast in the preheated oven for 25-30 minutes, or until the partridges are cooked through and the skin is crispy.
9. 9.
   Remove from the oven and let rest for a few minutes before serving.

Treat your ingredients with care...

• Partridges — Make sure to clean and truss the partridges properly before cooking to ensure even cooking and presentation.
• Cabbage — Thinly slice the cabbage to ensure it cooks evenly and caramelizes beautifully.

Tips & Tricks

• For an extra flavor boost, marinate the partridges in a mixture of olive oil, garlic, and herbs for a few hours before cooking.
• If partridges are not available, you can substitute with Cornish hens or quail.
• To make the dish more indulgent, add a splash of white wine to the sauce before pouring it over the partridges and cabbage.
• Serve the dish with a side of roasted potatoes or crusty bread to soak up the delicious sauce.
• Leftovers can be used to make a delicious sandwich the next day. Simply shred the leftover partridge and cabbage, and layer them on a baguette with some Dijon mustard.

Serving advice

Serve the Roasted Partridge with Cabbage hot, straight from the oven. Garnish with fresh thyme leaves for an added touch of elegance.

Presentation advice

Arrange the caramelized cabbage on a serving platter and place the roasted partridges on top. Drizzle the sauce over the dish and garnish with fresh thyme leaves. The vibrant green cabbage and golden brown partridges create a visually stunning presentation.