Partridges Cooked in Bacon Recipe

1      Reviews by:    Ouida Hicks   Partridges Cooked in Bacon Recipe browns partridges which have been seasoned with salt in pepper in oil then cooks with carrots, onion, parsley, sage and basil before making a delicious sauce to create this tasty partridge recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Midwestern    Servings:6 Nutrition facts:988 calories61.9 grams fat Print Preview Rate This Recipe Prep Time:   45 Minutes Cook Time:   45 Minutes Total Time:   1 Hour 30 Minutes

INGREDIENTS

• 6 partridges (10 oz each)
• salt, pepper
• 6 large slices pork back fat
• 4 fl. oz. oil
• 12 carrots, cut into long pieces
• 2 onions, chopped
• 1 1/2 teaspoons chopped parsley
• 1 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried basil
• 18 fl. oz. hot water

DIRECTIONS

• Season the partridges with salt and pepper, inside and out. Cover the breast of each bird with a slice of fat, and tie in place with string. Heat the oil in a large roasting pan, and brown the partridges on all sides for 5 minutes.
• Add the carrots, onions, parsley, sage and basil to the pan, and continue frying for 3 minutes, stirring the vegetables. Pour in the water, cover the pan, and braise the partridges over gentle heat for 40 minutes.
• Take the partridges out of the pan, and remove the string and slices of fat. Keep the partridges warm.
• Strain the pan juices through a sieve into a saucepan. Add the brandy. Mix the cornflour to a smooth paste in a cup with a little cold water. Blend a little of the hot liquid into the mixture, then return to the pan. Bring slowly to the boil, stirring constantly. Simmer for 2 to 3 minutes.
• Remove the pan from the heat and stir in the cream. Season to taste with salt and pepper and pour into a warmed sauce boat.
• To serve, arrange the partridges on a warmed dish, and hand the sauce separately.

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