Rob Roy-Style Partridge

Ingredients

• Partridge

  • 1/3 cup (75 ml) Scotch
  • 3 cloves garlic, finely chopped
  • 4 sprigs fresh thyme
  • 4 partridges, about 1 lb (454 g) each, untied
  • 20 slices bacon
  • 4 slices Savoy cabbage 3/4-inch (2-cm)
  • 4 carrots, halved lengthwise
  • 1/2 cup (125 ml) chicken broth

• Stuffing

  • 1 onion, chopped
  • 1 tablespoon (15 ml) butter
  • 1/2 lb (225 g) ground pork
  • 1 teaspoon (5 ml) chopped fresh thyme
  • 2 tablespoons (30 ml) Scotch
  • 1/4 cup (60 ml) chicken broth
  • 1 tablespoon (15 ml) breadcrumbs
  • Salt and pepper

• Sauce

  • 4 partridge necks
  • 1 tablespoon (15 ml) oil
  • 2 cloves garlic, finely chopped
  • 1/3 cup (75 ml) port wine
  • 1/3 cup (75 ml) red wine
  • 1 teaspoon (5 ml) molasses
  • 2 teaspoons (10 ml) Worcestershire sauce
  • 1 cup (250 ml) chicken broth
  • 1 teaspoon (5 ml) chopped fresh thyme
  • 1 clove
  • 2 teaspoons (10 ml) cornstarch
  • 2 teaspoons (10 ml) water
  • Salt and pepper