Partridge with garlic and bacon

Yield: 4 servings

Measure Ingredient
4 Oven ready partridge
Salt and freshly ground black pepper
4 Sprigs fresh parsley
4 Cloves garlic; peeled
8 Rashers streaky bacon; derinded
150 millilitres Game or chicken stock; (1/4 pint)
1 teaspoon Cornflour
2 tablespoons Creme fraiche; up to 3

1. Season the partridge inside and out. Place a knob of butter, sprig of parsley and clove of garlic inside each partridge.

2. Wrap 2 rashers of bacon over the partridge , securing with a cocktail stick and place in a roasting tin in a preheated oven 220 C, 425 F, Gas Mark 7 for 35-40 minutes.

3. Remove the partridge and keep warm.

4. Heat the stock and juices from the pan, stirring in the cornflour blended with a little cold water. Stir in the creme fraiche and seasoning to taste.

5. Serve the partridge with the sauce.

Converted by MC_Buster.

NOTES : This rich flavoured bird makes a lovely dish for a dinner party or special supper.

Converted by MM_Buster v2.0l.

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