Roast Partridge with Wild Mushrooms and Savoy Cabbage

Roast Partridge with Wild Mushrooms and Savoy Cabbage

Serves: 4 | Preparation time: 15 mins | Cooking Time: 25 mins


  • 4 oven-ready partridges
  • Salt and freshly ground black pepper
  • 100g butter
  • 4 slices streaky bacon
  • 4 small stuffed cabbage balls
  • 200g–250g wild mushrooms,
  • 12 turned potatoes.
  • 180ml red wine jus


  1. Pre-heat the oven to 220°C/Gas 7.
  2. Season the partridges inside and out with salt and pepper and rub with butter and place the streaky bacon onto the birds.
  3. Place the birds in a roasting tray, in which they fit snugly, and cook for 15 minutes, basting every so often.
  4. Prepare the cabbage taking the large leaves and putting to one side, shred the cabbage and blanch for 3-4 mins. Lay the large leaves onto a cloth and place the seasoned cabbage into the leaves. Pull the sides in and squeeze the excess water out the cabbage.
  5. Cook the turned potatoes.
  6. When the potatoes are cooked, heat a little more butter in a frying pan and cook the mushrooms and turned potatoes over a medium heat for a few minutes, seasoning halfway through cooking.