Bacon Wrapped Partridge Breasts with Roasties

Bacon wrapped partridge breasts with roasties and green beans

This is a really simple way to cook partridge breasts but no less delicious. The bacon helps keep the meat beautifully moist and tender as well as adding of course that extra special bit of flavour.

Cook Time

Prep time: 1 hour

Cook time: 45 min

Ready in: 1 hour 45 min

Yields: 1 serving

Ingredients

• 2 skinless partridge breast fillets
• 4 back bacon rashers (or 6 to 8 slices US/streaky bacon)
• 7 baby new potatoes, or quantity as desired 
• Salt and black pepper
• Vegetable oil for frying
• Trimmed French/green beans, quantity as desired

Method

Add the whole, unpeeled potatoes to a pot of cold, salted water. Bring to a simmer for 30 minutes, drain and return to the pot. Leave to cool for at least 30 minutes.

Put your oven on to pre-heat to 180C/Gas Mark 4/350F.

Bacon wrapped pheasant breasts

Season the pheasant breasts with black pepper only and wrap them in the bacon (the bacon will provide all the salt needed). 

Browning bacon wrapped partridge breasts

Bring a little oil up to heat in an ovenproof frying pan and fry the bacon wrapped breasts for a minute or so each side. Put the pan into the oven for 5 minutes then remove and set aside to rest for 5 minutes.

Peeling skin from cooled, boiled potatoes

While the partridge breasts are in the oven, peel the skin from the potatoes and bring your deep fat fryer up to a medium to high heat. Deep fry the potatoes for 5 or 6 minutes until golden, before draining on kitchen paper.

Bring a pot of salted water to a rolling boil before adding the beans to simmer for 3 to 4 minutes.

Plated bacon wrapped partridge breasts

Lift the bacon wrapped partridge breasts to your serving plate before arranging the potatoes and well drained beans alongside.