| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sainsbury3, Sainsbury’s | 4 | servings | |
INGREDIENTS
| 4 | Oven ready partridge | |
| Salt and freshly ground black pepper | ||
| 4 | Sprigs fresh parsley | |
| 4 | Cloves garlic; peeled | |
| 8 | Rashers streaky bacon; derinded | |
| 150 | ml | Game or chicken stock; (1/4 pint) |
| 1 | ts | Cornflour |
| 2 | tb | Creme fraiche; up to 3 |
INSTRUCTIONS
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.
A Message from our Provider:
“Peace starts with a smile.”