Ingredients

• 2 cleaned partridges
• 1 medium green cabbage, shredded
• 200 g smoked lardons
• 2 carrots, sliced
• 1 chopped onion
• 250 ml chicken broth
• 125 ml white wine
• 2 tbsp butter
• 1 bay leaf
• 1 Salt, pepper, and juniper berries

Instructions

1. 1

   Season the partridges with salt and pepper. Brown them in butter in a Dutch oven. Set aside.

2. 2

   Sauté the lardons and onion in the Dutch oven.

3. 3

   Add the shredded cabbage and carrots. Cook for 5 minutes.

4. 4

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

5. 5

   Cover and bake in the oven at 165°C (325°F) for 2 hours.

6. 6

   The partridges are ready when the leg detaches easily.