Ingredients

• 2 partridges, halved
• 1 1/2 green cabbage, shredded
• 200 g lardons
• 2 onions, sliced
• 2 carrots, sliced
• 250 ml white wine
• 250 ml chicken broth
• 6 juniper berries
• 1 bay leaf
• 2 tbsp oil
• 1 Salt and pepper

Instructions

1. 1

   Brown the halved partridges in oil. Set aside.

2. 2

   Sauté the lardons. Add the onions and cook for 3 minutes.

3. 3

   Add the shredded cabbage and cook until wilted for 5 minutes.

4. 4

   Place the partridges on top of the cabbage. Add the carrots, juniper berries, and bay leaf.

5. 5

   Pour in the wine and broth.

6. 6

   Cover and bake at 325°F (165°C) for 1 hour 30 minutes.

7. 7

   The cabbage absorbs the flavors of the wild game.