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Roasted Partridge with Fondant Potatoes, Blackberry Sauce, Wilted Kale and Red-Cabbage Purée

An autumnal feast featuring pan-roasted partridges, buttery fondant potatoes, sweet red cabbage purée, and a rich blackberry port sauce.

Main CourseGameAutumnalRoastPartridge
Estimated Nutrition
Calories
1575.2
kcal / serving
3150.4 kcal total
Carbs
91.2g
per serving
182.4 g total
Fat
97.6g
per serving
195.2 g total
Protein
64.4g
per serving
128.8 g total
Cook Time
75
minutes
Serves
2
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
50
g
Brown Sugar
soft
1
tbsp
Caster Sugar
CondimentsSauces
75
ml
Redcurrant Jelly
5 tbsp
30
ml
Red Wine Vinegar
2 tbsp
Dairy
75
g
Butter
for red cabbage
50
g
Butter
for potatoes
50
g
Butter
unsalted, for sauce
50
g
Butter
unsalted, for kale
Fruits
150
g
Blackberries
fresh
Liquids
280
ml
Red Wine
300
ml
Chicken Stock
for potatoes
100
ml
Ruby Port
150
ml
Chicken Stock
for sauce
Meat
2
piece
Partridges
whole
NutsSeeds
2
piece
Star Anise
0.5
piece
Cinnamon Stick
1
piece
Salt
for seasoning
1
piece
Black Pepper
freshly ground, for seasoning
1
clove
Garlic
left whole
2
sprig
Thyme
fresh
1
clove
Garlic
for sauce
5
sprig
Thyme
leaves only
2
piece
Juniper Berries
dried, crushed
0.5
piece
Bay Leaf
fresh
OilsFats
30
ml
Vegetable Oil
2 tbsp
30
ml
Olive Oil
2 tbsp
Vegetables
600
g
Red Cabbage
thinly sliced
4
piece
Potatoes
large floury such as Maris Piper, cut in half widthways
1
piece
Shallot
thinly sliced
1
head
Kale
leaves removed and chopped

Method

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