Bacon Wrapped Roast Partridge

    (44)
    1 hour 25 min

    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.


    62 people made this

    Ingredients
    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

    Method
    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 & ratings
    Average global rating:
    (44)

    Reviews in English (38)

    3

    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

    by
    55

    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)

    by
    32

    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)

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