In game season there's no better way to celebrate than with this partridge dish – a sweet, succulent meat with slightly spiced rich of the cabbage and dried fruit.
In game season there’s no better way to celebrate than with this partridge dish. Partridge has sweet, succulent meat which matches perfectly with the slightly spiced richness of the cabbage and dried fruit. A great way to serve one of our favourite game birds on a cold day and an added bonus that it only uses one pot!
If you’re looking for a wine to match this dish go for a fruity young red – a tannic wine would easily over power the pheasant. Pizarro (Bermondsey) has a beautiful 2012 Monastrell from Jumilla called Familia Pacheco Roble. It’s a medium to full bodied wine with red fruits and liquorice hints on the nose with red ripe fruits, prunes and subtle hints of spice on the palate making it a perfect match for dried fruit and cinnamon components of the red cabbage.