Roast Partridge with Red Cabbage & Dried Fruit

José Pizarro

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.

Serves 4-6 | Prep: 10 mins | Cooking: 1 hr 25 mins

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.


  1. Marinate the dried fruit in the wine with the cinnamon for 12 hours.
  2. Preheat the oven to 180c.
  3. In a casserole dish (with a lid), big enough to accommodate the partridges, heat the olive oil, season the partridges with salt and pepper and place in the casserole.
  4. Over a medium heat, brown the partridges until they have a good colour all over.  Remove the birds from the casserole and reserve any juices.
  5. Add the pancetta to the casserole and fry well in the juices until golden, this will take around 5 minutes, then add the shallot and the garlic and cook it for a further minute.
  6. Add the cabbage and mix well and cook for another 10 minutes, season.
  7. Add the wine, spices and dried fruit, bring the mixture to a simmer and then place the partridges on top of the cabbage on their back. Cover with the lid and place in the oven for around 35 to 40 minutes.
  8. Remove the lid from the casserole and allow to cook for a further 7 to 10 minutes or until the skin is golden and crispy.
  9. Remove the birds and leave to rest.
  10. Leave the cabbage to cook for a further 15 – 20 minutes, or until almost all of the wine has cooked down.


  • 250ml good red wine
  • 75g dried apricots
  • 75g sultanas
  • 1 small cinnamon stick
  • 2 tablespoons olive oil
  • 4 partridges
  • 125g pancetta, cut into small cubes
  • 1 small banana shallot, diced
  • 2 cloves of garlic
  • 1 medium red cabbage, finely sliced
  • Salt and freshly milled black pepper