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

In a heavy plastic bag or bowl, combine the scotch, garlic and thyme. Add the partridges and coat well with the marinade. Let marinate for 30 minutes.

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