Monday, October 20, 2008

Perfectly painless partridge

I used the first recipe I came across on google for Mr P (who arrived unexpectedly in yesterday's post) and it was superb even tho we dont have bacon. Here's the whole recipe for anyone else fortunate enough to be bombarded with crashing partridge:
Preheat oven to 320F or 160 C
*2 partridge
*6 slices unsmoked streaky bacon
*1 lemon
*2 small pats of butter
*4 sprigs of fresh thyme
*2 T redcurrent or or plum jelly
*small glass of white wine or damson gin if you'd like a more raunchy dish
*salt and ground black pepper
1. Cut the lemon in half lengthwise and squeeze each half over a partridge rubbing the juice well into the flesh of the birds.
2. Put half a lemon into the cavity of each bird along with a pat of butter and a sprig of thyme.
3.Spread a tablespoon of red currant or plum jelly over the breast of each bird and put a sprig of thyme on each.
4.Season each bird and wrap with bacon strips, securing the bacon with a toothpick. Place the birds breast side down in a casserole dish. Splosh over the wine and cover the dish tightly. Use foil under the lid for a tight fit.
5.Cook for an hour or so until tender.

1 comment:

Gwen Buchanan said...

Painless partridge.... but not for the partridge...

but on another note it looks delicious... especially with all your fresh veggies...
What a crazy thing that this a repeat performance... Chase some over my way..