Bacon Wrapped Partridge

Bacon Wrapped Partridge


33 people made this

This is a Scottish recipe. Partridge breasts are seared in bacon grease then roasted in a simple wine sauce and served with a rich gravy.


Serves: 4 

  • 4 boneless partridge breast halves
  • 8 slices bacon
  • 1 cup (250ml) chicken stock
  • 1 box toothpicks
  • 1 cup (250ml) white wine
  • 2 eschallots, chopped
  • 4 cloves garlic, chopped
  • 1 teaspoon salt
  • 1 pinch freshly ground black pepper to taste
  • 3 tablespoons plain flour

Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

  1. Preheat the oven to 170 degrees C.
  2. Heat a large frypan over medium-high heat. Place the slices of bacon in the frypan and fry until they have released their juices but are not crispy. Remove the bacon and set aside. Place the partridge breast halves into the pan and brown them quickly, about 2 minutes per side.
  3. Remove the partridge pieces and wrap each one with two slices of bacon. Secure with toothpicks. Pour enough of the drippings from the frypan into a baking dish to cover the bottom. Place the partridge pieces into the dish along with the chicken stock, white wine, shallots, salt and black pepper.
  4. Roast uncovered for 45 minutes in the preheated oven. Remove drippings from the baking dish using a turkey baster and place in a saucepan. Whisk in the flour and cook over medium-low heat, stirring constantly until thickened. Serve gravy with partridge.

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