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.

Roast Partridge with Dijon Mustard Mash

 

Roast partridge in bacon with mustard mash and asparagus

I don't often cook whole game birds, as I generally prefer to remove the breasts and legs and cook them separately. When I was gifted, however, this entirely oven ready partridge, I knew it would be a shame not to cook it whole in the time honoured fashion.

Cook Time

Prep time: 15 min

Cook time: 50 min

Ready in: 1 hour 5 min

Yields: 1 serving

Ingredients

Ayrshire middle bacon

• 1 whole partridge
• 2 slices of Ayrshire middle bacon (or 4 rashers standard UK bacon)
• 3 ounces/75g (0.75 stick) unsalted butter
• Vegetable oil
• 1 large baking type potato
• 1 teaspoon Dijon mustard
• 5 asparagus spears
• 1 teaspoon redcurrant jelly
• Salt and pepper
• Chopped sage or other herb to garnish

Method

Put your oven on to preheat to 220C/Gas Mark 8/450F.

Partridge is browned in butter

Melt one third of the butter in a small to medium frying pan and quickly brown the partridge all over, moving it around the pan and turning it as required with cooking tongs. Turn off the heat and push the pan to the side until the bird is cool enough to handle. Wrap it carefully with the bacon, ensuring particularly that the breasts and thighs are covered.

Bacon wrapped partridge ready for roasting

Lightly oil a roasting tray and sit the wrapped partridge on it, breasts side up. Put the tray into the oven for 35 minutes. 

When the partridge has been in the oven for about 15 minutes, peel the potato and dice to around 1 inch (2.5cm) chunks. Add them to a large pot, season with a little salt and pour in enough cold water to ensure all the pieces are comfortably covered. Place the pot on to a high heat until the water starts to boil. Adjust the heat to maintain a moderate simmer for around 20 minutes or until the potatoes are just softened.

When the partridge is done, remove the tray from the oven and sit aside on a heatproof surface to let the bird rest for 15 minutes.

Starting to saute asparagus

Put the remaining butter into a frying pan and gently melt. Add the asparagus, season with salt and pepper and saute for 3 to 4 minutes, turning occasionally with cooking tongs.

Mustard is added to mashed potatoes

Drain the potatoes and return to the empty pot. Allow to steam off and partly dry out for 2 to 3 minutes before mashing with a hand masher. Stir in the Dijon mustard.

Dijon mash and asparagus are plated

Spoon the potato on to a serving plate to serve as a bed for the partridge. Lay the asparagus spears alongside.

Carefully lift the partridge on to the bed of mash, spoon on the redcurrant jelly and garnish with the sage or herb of choice.