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.
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
I made this back in October on a grouse hunting trip. Before cooking the meat I "bled" it overnight to get rid of the game-y taste (refrigerate in salted water overnight). We also got as much meat as possible off the bird, and cut the "dark meat" pieces small, keeping the breasts whole. I sauteed all the meat in the skillet and threw it all into a roasting pan. After it was cooked through I removed the breasts, and put the roaster right onto the stove top to make my gravy in there. I left those little pieces of "dark" meat in the roaster and OMG did it ever make the gravy nice. I can't wait to make this again. To Terri: dry partridge is almost inevitable. It doesn't take very long to cook and even slight overcooking dries it out. Baste frequently while it roasts and try not to overcook. I cook it till it's so close to done it might as well be, take it out of the oven and let it rest, tented, in a warm spot. The temp will continue to rise which should get it just right. Use chicken temp guidelines. Good luck - 26 Nov 2008 (Review from Allrecipes US | Canada)
Very good recipe, can also be made in the slow cooker but with the bacon almost fully cooked before added. - 30 Jun 2006 (Review from Allrecipes US | Canada)