Roast Partridge With Braised Savoy Cabbage And A Port And S

Directions

1. Sear the partridge in the oil till proportionately browned. Season and roast in a warm oven for 15 to 20 min. When the bird is cooked (slightly pink)
2. cover loosely with foil and rest.
3. Remove outer green savoy leaves and finely chop the remainder. Finely chop the shallot, garlic and bacon. Sweat half the butter, the shallot, bacon and garlic and then add in the minced cabbage and half the chicken stock.
4. Braise in the pan till almost cooked and reduce the stock juices over a high heat.
5. For the sauce, reduce the port by half, add in remaining stock and reduce with the remaining butter, finish with the finely minced sage.
6. To serve turn out the braised cabbage on to the plate and arrange vegetables on the top. Carve the partridge and arrange next to the cabbage.
7. Spoon the sage infused port sauce over and around the partridge and serve.