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Partridge – to roast simply

One grey partridge feeds 1 person, you can stretch a red partridge to 2 modest helpings, but good appetites might be disappointed.

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For each person:

1 grey or red Partridge

60gr/2 oz Butter

2 slices Streaky Bacon

the Liver if Possible

1 Crostini - a thin slice of bread, lightly- toasted

a pinch of Thyme (only if you have the liver)

a pinch of Mace (only if you have the liver)

a little Salt and freshly-ground Black Pepper

1 measure of Brandy

150ml/¼ pint Chicken Stock


Wrap the bacon around the partridge, covering the breasts is the important thing, to help keep them moist. Put most of the butter inside each bird.
Heat the oven to 220C/425F/Gas 7.
Place the bird/s breast side up on a grid in a roasting tin and roast for 20 minutes, when the bacon starts to brown, turn the bird/s over.
Remove the bacon 5 minutes before the end of the 20 minute cooking time (set it aside) - then put a little salt and pepper over the breast-side of the bird/s.
If you have the liver/s season them with the thyme and mace, then sauté them in the remaining butter. Mashing them with a fork.
Spread the liver on the crostini and place the birds on top.
Quickly deglaze the roasting pan with the brandy, being careful it doesn't flare up in your face. Add the stock and reduce a little, then pour it over the partridge/s.

Serve, perhaps decorated with the bacon and with a little mashed potato.

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