Partridge

These are very small game birds; each partridge will serve only one person. They have a fine flavour and texture but, because plain roasting tends to dry them somewhat, pot-roasting or braising is a better bet to keep them moist and succulent. Traditionally, the French have served partridge with cabbage and I like to serve them braised with red cabbage and a flavouring of garlic and juniper.

Related recipes to look at:

Pot-roasted Partridges with Red Cabbage, Garlic and Juniper