Patrijzen - Roast Partridge |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe would also work very well for young pheasants. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
3 partridges, cleaned |
1/2 lb bacon, strips |
salt, to taste |
1 cup cream, heated |
breadcrumbs, mixed with |
melted butter, a little |
Directions:
1. Preheat oven to 450°F.
2. Wrap bacon around the birds and place close together in a baking pan.
3. Bake for 15 minutes, reduce heat to 350F; remove bacon, salt lightly and return to the oven to brown well.
4. Pour cream over the birds and sprinkle with buttered crumbs.
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