Bacon Wrapped Partridge

    1 hour 25 minutes

    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.

    35 people made this

    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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    Reviews in English (40)


    I made this back in October on a grouse hunting trip. Before cooking the meat I "bled" it overnight to get rid of the game-y taste (refrigerate in salted water overnight). We also got as much meat as possible off the bird, and cut the "dark meat" pieces small, keeping the breasts whole. I sauteed all the meat in the skillet and threw it all into a roasting pan. After it was cooked through I removed the breasts, and put the roaster right onto the stove top to make my gravy in there. I left those little pieces of "dark" meat in the roaster and OMG did it ever make the gravy nice. I can't wait to make this again. To Terri: dry partridge is almost inevitable. It doesn't take very long to cook and even slight overcooking dries it out. Baste frequently while it roasts and try not to overcook. I cook it till it's so close to done it might as well be, take it out of the oven and let it rest, tented, in a warm spot. The temp will continue to rise which should get it just right. Use chicken temp guidelines. Good luck  -  26 Nov 2008  (Review from Allrecipes USA and Canada)


    Very good recipe, can also be made in the slow cooker but with the bacon almost fully cooked before added.  -  30 Jun 2006  (Review from Allrecipes USA and Canada)


    Wonderful recipe. I've had trouble finding recipes for partridge, but now I need not look any further. The only problem is that the directions do not specify what to do with the garlic. I sauted it with the bacon (add garlic about half way through bacon cooking process so that it doesn't burn).  -  30 Nov 2005  (Review from Allrecipes USA and Canada)