FIELD: food industry.
SUBSTANCE: invention relates to technology of production of preserved second courses. The method provides for preparation of formula components, straining of juniper, wheat flour sauteing in rendered fat, mixing of specified components with bone broth, red dry wine, acetic acid, sugar and salt to produce sauce. Then fresh ornamental cabbage is cut and frozen, onions are cut, cabbage and onions to produce side dish, cutting of partridge meat and frying in rendered fat, packing of partridge meat, side dish and sauce, sealing and sterilisation.
EFFECT: method makes it possible to produce new preserves using non-conventional vegetable stock without changes in organoleptic properties of a finished product.
