This is a special recipe. A very special recipe. One that we may have once a year, but is worth the hours of pounding the thickets to eat. It came from someone's Scottish Grandmother and I cannot remember where I found it for the life of me. But it is amazing.
4 Partridge Breasts
4 slices GOOD THICK Bacon
1 cup Chicken Broth
1 cup White Wine
2 Shallots or 1 Onion (diced)
4 cloves Garlic minced (or 2 tsp jarred minced Garlic)
1 tsp Salt
Pepper (to taste)
3 Tbl Flour
Heat a skillet over Med/High heat. throw in the bacon until the fat is released BUT THE BACON IS NOT CRSIPED. Take it out and throw the Partridge breasts in and quickly brown them on both sides in the bacon fat then remove (Should only take about a minute per side). Wrap the bacon around the Partridge and hold in place with a toothpick. Grab a baking dish (I believe I use an 8x8) and dump most of the drippings from your skillet in, at least enough to cover the bottom on the dish. Lay your breasts in, and add the broth, wine, shallot/onion, garlic, salt, and pepper. Throw the dish in the oven for about 45 minutes. Then remove breasts and tent with foil to keep warm, and dump juices back into the skillet. Whisk the flour in and cook over Med/Low heat until it thickens into a gravy and serve over the breasts. Eat and be in heaven.
4 Partridge Breasts
4 slices GOOD THICK Bacon
1 cup Chicken Broth
1 cup White Wine
2 Shallots or 1 Onion (diced)
4 cloves Garlic minced (or 2 tsp jarred minced Garlic)
1 tsp Salt
Pepper (to taste)
3 Tbl Flour
Heat a skillet over Med/High heat. throw in the bacon until the fat is released BUT THE BACON IS NOT CRSIPED. Take it out and throw the Partridge breasts in and quickly brown them on both sides in the bacon fat then remove (Should only take about a minute per side). Wrap the bacon around the Partridge and hold in place with a toothpick. Grab a baking dish (I believe I use an 8x8) and dump most of the drippings from your skillet in, at least enough to cover the bottom on the dish. Lay your breasts in, and add the broth, wine, shallot/onion, garlic, salt, and pepper. Throw the dish in the oven for about 45 minutes. Then remove breasts and tent with foil to keep warm, and dump juices back into the skillet. Whisk the flour in and cook over Med/Low heat until it thickens into a gravy and serve over the breasts. Eat and be in heaven.