Bacon Wrapped Roast Partridge

Bacon Wrapped Roast Partridge


51 people made this

About this recipe: Partridge breasts are pan-seared, then wrapped in bacon before being roasted with white wine, shallots and garlic. The partridge breasts are served with a gravy made from the drippings.


Serves: 4 

  • 4 boneless partridge breasts
  • 8 rashes streaky bacon
  • 250ml chicken stock
  • 1 box cocktail sticks
  • 250ml white wine
  • 2 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 3 tablespoons plain flour

Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

  1. Preheat the oven to 170 C / Gas 3.
  2. Heat a large frying pan over medium-high heat. Place the rashers of bacon in the frying pan and fry until they have released their juices, but are not crispy. Remove the bacon and set aside. Place the partridge breasts into the pan and brown them quickly, about 2 minutes per side.
  3. Remove the partridge and wrap each one with two rashers of bacon. Secure with cocktail sticks. Pour enough of the drippings from the frying pan into a baking dish to cover the bottom. Place the partridge into the dish along with the chicken stock, white wine, shallots, salt and black pepper.
  4. Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using an oven baster and place in a saucepan. Whisk in the flour and cook over medium-low heat, stirring constantly, until thickened. Serve gravy with partridge.

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Reviews (1)


Too much liquid and far too long in oven, breasts are small so need only 10 mins in oven so best to fry off shallots and garlic before putting with breasts I to oven dish. - 04 Dec 2014

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