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Partridge Roasted
- Difficulty
Medium
By Peter Brears
Published 2008
Ingredients
2 4 oz 100 g
Method
Cut the bacon or pork into ¼ inch/5mm-wide strips 1½ inches/4cm long. Use a larding needle to stitch each one into the breasts of the birds in rows, both ends projecting outwards.
Truss (see below) and spit-roast or oven bake at 180°C/350°F/gas mark 4 for about 25 minutes, until tender.
Simmer the ginger and salt with the wine.
Dish the
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