| 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.
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