Perdrix aux choux, partridge on savoy cabbage & bacon

Partridge, slowly cooked on a bed of braised savoy cabbage and bacon until the dark meat turns tender on the bone and the cabbage takes up the autumnal game flavour. A rustic, deeply aromatic classic of French hunting cuisine.

Poultry Category

25 MIN Prep time

65 MIN Cook time

4 people Servings

Perdrix aux choux, partridge on savoy cabbage & bacon

Preparation

Sear the partridges

Salt the partridges and sear them all over in clarified butter for 8 minutes until golden brown. Remove them.

Sweat the cabbage

Render the bacon, add the onion and carrot, then wilt the savoy cabbage for 5 minutes. Pour in the white wine and stock, add the juniper and bay.

Braise

Set the partridges on the bed of cabbage and braise, covered, over low heat for 45 minutes, until the meat is tender.

Take off the meat

Remove the partridges, take off the breasts and legs and keep them warm.

Serve

Season the cabbage to taste, arrange it on plates and set the partridge meat on top.

Why this wine?

The Sarabande meets the autumnal game flavour with ripe dark fruit and soft tannin; its depth settles beneath the braised cabbage and the smoky bacon.

Good to know

Tips & insights

Brown the partridges all over in clarified butter before braising, this gives colour and depth.
Blanch the savoy cabbage briefly before it goes under the birds, so it keeps its bite and colour.
Use juniper and bay sparingly, they should support the game, not overpower it.
Check the partridges after about thirty minutes, young birds cook quickly and otherwise dry out.
Instead of whole partridges you can cook only the breasts briefly and braise the legs separately.

Frequently Asked Questions

Which wine goes with Perdrix aux choux?

A mature, velvety red with soft tannin that stands up to the autumnal game and the smoky bacon without covering the cabbage. We drink our Sarabande from LaSuite aux Conseillans with it, a Merlot-driven red that ages eighteen months in barrique. Its dark fruit settles quietly beneath the braised cabbage.

Can I prepare Perdrix aux choux in advance?

Yes. The dish is even better the next day, because the cabbage takes on the flavours of game and bacon. Reheat it gently in the oven so the partridges do not dry out. Add a little fresh stock only when serving, which keeps the cabbage moist.

What can replace partridge?

If partridges are not available, quail or a young guinea fowl breast work well. Quail cook even faster, so check them early. Guinea fowl needs a little longer and tolerates more braising time. In every case cabbage, bacon and juniper remain the dish's supporting base.

Which side dish goes with it?

The cabbage is already the side; boiled potatoes or a fine potato purée that soaks up the jus suit it well. Bread dumplings are also a classic choice with game. Keep the side simple, so partridge and braised cabbage stay at the centre.

The wine to pair