Roast Grey Leg Partridge, Braised Cabbage and Chanterelles

Young Partridges

• 4 thin slices of streaky bacon, rind removed
• 2 tbsp vegetable oil

1. Remove the wish bones from the partridges, season the inside of the birds and tie the birds for roasting. Season.
2. Wrap the sliced bacon around the birds to cover the breast meat and tie with string.
3. Heat the oil in a roasting tray and add 15 g