Published on Wednesday, 30 November -0001 00:00
2 partridges (or duck or goose)
Juniper seeds, ground
2 1/2 TBSP. bacon drippings
1 small head of red cabbage, sliced
1 large onion, sliced
1/2 cup water
1 3/4 TBSP. flour
1/2 tsp. sugar
3/4 cup red table wine
Refrigerate the birds for 3 days. Sprinle with salt and juniper. Let stand 1 hour. Brown in half of the drippings on all sides. Divide into serving portions. Place in a saucepan, add 1/2 cup water. Cover and simmer for 1 hour.
Add the cabbage, onions and another 1.2 cup water. Cover and simmer for an additional 1/2 hour. Mix the flour with rest of the drippings, dilute with 1 TBSP. liquid from saucepan. Add to the cabbage. Add sugar and vinegar, bring to a boil. Add wine before serving. Serve with your choice of potato.