Partridge with Perry Braised Red Cabbage, Brussels Sprouts, Pancetta & Hazelnut

Serves 4

Ingredients

4 partridges

2 tbsp olive oil 2 medium onions, finely sliced 1 clove crushed garlic 500g red cabbage, shredded 25g light brown sugar 300ml good quality perry 1 tbsp red wine vinegar

Sea salt and black pepper

For the sprouts and pancetta

800g brussels sprouts, halved 200g pancetta

2 tsp olive oil 100g toasted hazelnuts, crushed

Sea salt and black pepper

Method For the partridge

Preheat your oven to 180°C.

Heat your olive oil in a casserole pan on a high heat. Place the seasoned partridges in the pan and brown, turning them so the birds are brown all over. Remove the partridge and place on a plate while you prepare the rest of the dish. Soften the onions for 5 mins until golden and add the garlic. Cook these for one more minute before adding the cabbage. Give the cabbage, onion and garlic a good stir and cook for around 15 minutes. Add the sugar, perry, vinegar, some salt and pepper and stir again.

Now sit the partridges on their backs on top of the cabbage and simmer. Cover the casserole, pop it in the oven and roast for 35-40 mins.

Remove the lid and let everything cook for another 10 mins or so to get the partridge skin crispy.

Serve one bird per person on top of your braised cabbage with a side of pancetta sprouts.

For the sprouts

Blanch your Brussels in boiling water for 2 mins until they turn bright green. Drain and run under cold water to cool. Set aside while you sauté the pancetta in olive oil until crispy. Add in the sprouts and stir-fry for 2-3 minutes, adding the toasted hazelnuts to serve.