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.

Partridge Breast, Stornoway Black Pudding and Red Wine Sauce

 

Partridge breast and black pudding with red wine sauce

Partridge breasts are very tender in texture and delicate in flavour. While it is important not to overwhelm them with other ingredients or accompaniments, they can be enhanced extremely well with any number of potential, more robust flavours. In this instance, I have served the sliced partridge breast on a slice of Scottish Stornoway black pudding and accompanied them with a homemade red wine and cranberry sauce.

Cook Time

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: 1 serving

Ingredients

• 1 skinless partridge breast fillet
• 1 slice Stornoway black pudding
• 1 large glass red wine (Shiraz was used in this instance)
• 2 teaspoons whole berry cranberry sauce
• 1 ounce/25g (0.25 stick) unsalted butter
• 1 tablespoon vegetable oil
• Salt and black pepper
• 2 or 3 fresh sage leaves, rolled and shredded

Method

Red wine and cranberry sauce added to saucepan

Pour the wine into a small saucepan and add the cranberry sauce. Bring to a simmer until reduced by half, stirring frequently with a wooden spoon.

Add the oil to a small frying pan, remove any rind from the slice of black pudding and fry over a medium heat for 4 to 5 minutes each side until done.

Partridge breast is fried in butter

When the black pudding is on to cook, season the partridge breast on both sides with salt and pepper. Melt the butter in a second frying pan and fry the partridge breast for 2 minutes each side. Remove to a plate, cover with foil and leave to rest for 3 or 4 minutes.

Black pudding with red wine sauce

Pour enough red wine sauce into a deep serving plate to comfortably cover the base. Sit the cooked black pudding slice in the centre.

Partridge breast is plated atop black pudding

Cut the partridge breast in half at a slight angle and sit it carefully on top of the black pudding. Garnish with the fresh sage to serve.