Receips

(4 to 6 servings)

Ingredients :

4  Oka’s partridges   4
450 g  salted rind, cut into   1 lb
small dices
flour
1   big green cabbage   1
5   chopped onions   5
2   bay leaves    2
2,5 ml  of thyme    ½ ts
salt and pepper
1   box of beef broth   1
60 ml  Cognac (optional)   ¼ cup

Preparation

1. Roughly chopped the cabbage, pre-cook it for 2 minutes and strain it thoroughly.

2. In a cast-iron casserole, melt the rind. In the meantime, roll the partridges in the flour and cook them until they are brown in the melted rind.

3. Removed the partridges from the casserole but keep them warm. In the same casserole, cook the onions and the cabbage until they are golden in colour.

4. Leave everything to cook for a while. Add the salt, pepper, thyme and the bay leaves, mix well and bury the partridges in the cabbage. Cover and leave to cook slowly for 40 minutes.

5. After, remove the excess liquid, if the cabbage hasn’t been strained enough, and add the beef broth and the cognac. Cover and leave to cook for another 40 minutes. Serve hot.

N.B. : The acrid flavour of the cabbage disappears when it is pre-cooked. If you like that taste, omit that step.