FRESH PARTRIDGE WITH CABBAGE AND LARDONS

INGREDIENTS (4 persons)

2 Partridges of about 500 grams, larded with bacon
2 Green kale cabbages
2 Onions
300 grams of streaky bacon
50 grams unsalted butter
50 cl chicken stock
Bicarbonate of soda

THE METHOD

· In a large saucepan, place the separated cabbage leaves, having first removed the ribs. Add water to cover, stirring in some bicarbonate of soda. Blanch, allow to cool and drain

· In a deep frying pan, brown the bacon lardons and chopped onions. Add the reserved cabbage leaves and chicken stock. Cover and place in the oven, on medium heat (170 degrees), for 30 minutes

· Glaze the partridges for about 5 minutes per side

· Serve hot on a bed of cabbage



 

 

 

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