Partridge With Garlic And Bacon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sainsbury3 | 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 | Game or chicken stock, 1/4 | |
| pint | ||
| 1 | t | Cornflour |
| 2 | T | Creme fraiche, up to 3 |
INSTRUCTIONS
Season the partridge inside and out. Place a knob of butter, sprig of parsley and clove of garlic inside each partridge. 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. Remove the partridge and keep warm. 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. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 26
Total Fat: 3g
Cholesterol: 6.7mg
Sodium: 399.7mg
Potassium: 291.1mg
Carbohydrates: 18.1g
Fiber: 5.2g
Sugar: <1g
Protein: 5.7g