Partridge with Bacon Sauce and Cabbage Ravioli

1 hour 15 min, elaborate For the sauce:

Neck, giblets, wings, etc. Sauté with the bacon cubes, add the vegetables and sauté. Extinguish with the red wine, add the spices and pour in the chicken stock. Simmer on low heat for about 20 minutes, then strain and boil to about 100 ml.

Season the partridges with salt and season with pepper. Tie a slice of bacon over each breast. Fry them in clarified butter. Roast in a 220 °C oven for 10-12 minutes. Remove the bacon, cut into strips and roast in a frying pan until crispy. Before serving, place it over the partridges. Rest the partridges for 5 minutes, then remove and keep warm.

Chop the bones into small pieces, add to the reduced stock form, top up with cream and boil well. Strain, cook to desired consistency and season.

For the ravioli:

Roll out the pasta dough thinly. Mix the sauerkraut with the poultry sauce and fill the ravioli with it. Put into boiling salted water and cook in 5 minutes. Blanch the white cabbage leaves and arrange the ravioli on top.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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