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.
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
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Method Prep:25min › Cook:1hr › Ready in:1hr25min
Preheat the oven to 170 C / Gas 3.
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.
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.
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.