One Pot Partridge with Bacon and Chestnuts

A long slow braise with juniper, bacon, chestnuts, and cabbage ensures tender and succulent partridges in a rich sauce.

Bacon Game Autumnal One Pot Chestnuts Partridge

Estimated Nutrition

Calories

715.6

kcal / serving

2862.4 kcal total

Carbs

41.2g

per serving

164.8 g total

Fat

34.7g

per serving

138.8 g total

Protein

46.4g

per serving

185.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Cranberry Sauce

tbsp

Redcurrant Jelly

Dairy

Butter

Fruits

tsp

Orange Zest

finely grated

GrainsCereals

tbsp

Plain Flour

Liquids

tbsp

Dry Gin

100

Orange Juice

approx 1 large orange

200

Red Wine

350

Chicken Stock

fresh or 1 stock cube

Meat

piece

Partridge

oven-ready

rashers

Streaky Bacon

rindless, cut into 2cm slices

NutsSeeds

tbsp

Juniper Berry

roughly crushed

Salt

to taste

Black Pepper

freshly ground, to taste

sprigs

Thyme

fresh, bushy sprigs

200

Chestnut

cooked, peeled, and halved

OilsFats

tbsp

Sunflower Oil

Vegetables

medium

Onion

finely sliced

0.5

medium

Savoy Cabbage

tough outer leaves and core removed

Method

Crush juniper berries in a mortar and press onto partridges with salt and pepper.

Melt butter and oil in a casserole dish and brown partridges on all sides.

Soften onion, bacon, and thyme in the pan for 6 minutes.

Stir in flour, cook for 5 minutes, then add gin, orange juice, wine, and stock.

Add cranberry sauce, zest, and chestnuts, then return birds to simmer for 30 minutes.

Add cabbage wedges and cook for 40 minutes until meat and cabbage are tender.