Try this Roast Partridge with Braised Savoy Cabbage recipe, or contribute your own.
Suggest a better descriptionSear the partridge in the oil until evenly browned. Season and roast in a hot oven for 15 to 20 minutes. When the bird is cooked (slightly pink) cover loosely with foil and rest. 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 the chopped cabbage and half the chicken stock.
Braise in the pan until almost cooked and reduce the stock juices over a high heat. For the sauce, reduce the port by half, add remaining stock and reduce with the remaining butter, finish with the finely chopped sage. 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. Spoon the sage infused port sauce over and around the partridge and serve.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 159 | ||
Calories from Fat: 104 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.6g | 15 % | |
Saturated Fat 7.3g | 37 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 283.4mg | 10 % | |
Potassium 66.2mg | 2 % | |
Total Carbohydrate 6g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.9g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 159
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